This light and easy Fruit and Nut Cake combines the earthy textures of nuts with the sweetness of fresh fruits, creating a delightful treat perfect for any occasion. With its simple ingredients and straightforward preparation, this cake offers a wholesome alternative to heavier desserts, ensuring a moist and fluffy texture that’s both satisfying and delicious.
Why You’ll Love This: If you appreciate cakes that are not overly sweet and enjoy the natural flavors of fruits and nuts, this recipe will appeal to you. The addition of yogurt keeps the cake moist, while the nuts provide a satisfying crunch. The subtle hint of cinnamon adds a warm, aromatic flavor that complements the fruits beautifully, making each bite a perfect harmony of flavors.
Perfect Occasion: This Fruit and Nut Cake is ideal for afternoon tea, brunch, or as a light dessert after a family meal. It’s also great for packing as a snack for picnics or outdoor gatherings. Its rustic charm makes it a lovely addition to a casual get-together or a more formal gathering.
Decoration Tips: Once the cake is cooled, dust it lightly with powdered sugar for a touch of elegance. Arrange a few fresh cherry halves and apricot slices on top before serving to enhance its visual appeal and to echo the flavors inside. For a festive look, edible flowers can also be scattered over the top, adding color and a touch of whimsy.
Ingredients:
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 1 cup yogurt
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 packet baking powder
- 1 cup chopped walnuts
- Optional: sliced almonds for topping
- 15 cherries, pitted
- 7 apricots, sliced
- Cinnamon sugar mixture for sprinkling
Instructions:
- Preparation:
- Preheat your oven to 180°C (356°F). Grease a 24-26 cm cake mold with butter and dust it with flour, tapping out the excess. Place the mold in the refrigerator to chill.
- In a bowl, mix together the flour, cornstarch, and baking powder.
- Cake Batter:
- In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract, oil, and yogurt, mixing well after each addition.
- Gradually sift in the flour mixture, stirring until just combined. Fold in the chopped walnuts.
- Assembling the Cake:
- Pour the batter into the prepared mold. Gently tap the mold on the counter to release any air bubbles.
- Evenly arrange the cherries and apricot slices on top of the batter. Sprinkle with the cinnamon sugar mixture and, if using, sliced almonds.
- Baking:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool slightly in the mold, then carefully remove it and transfer to a serving plate.
- Finishing Touches:
- Dust the cooled cake with powdered sugar before serving.
Enjoy! This Fruit and Nut Cake not only satisfies your sweet cravings but also adds a nutritious twist with its fruits and nuts, making it a guilt-free indulgence that’s perfect for sharing.
