Early sunday morning. We were having 2 kilos of fresh milk in the fridge but there was nothing that could go with a cup of milk. I needed something sweet and cakey, and fruity, and I needed it baked, cooled and served in less than two hours for breakfast.
We still had some of those fancy looking pate de fruit squares we made last week. Or we ate them and these are from the subsequent batches we made, oh, I don't remember. Recently we are making so much pate de fruit as a birthday presents for friends and relatives that I lost the count.
So in general this is how this cake was born.
Strawberry Pate de Fruit Cake Recipe:
Makes one 20x7 cm cake loaf
- 30 gr butter;
- 30 gr sunflower oil or any vegetable oil;
- 90 gr sugar;
- 1 large egg;
- 80 gr sour cream;
- 50 gr yoghurt;
- 150 gr whole wheat flour;
- 1 tsp baking powder;
- 1 pinch salt;
- 1 Tbsp orange blossom water;
- 5-6 squares of strawberry pate de fruit or one strip (long as the length of the baking dish).
In a large bowl beat the butter, oil and the sugar, then add in the egg. Mix in the sour cream and the yoghurt, then add the dry ingredients and at last – the orange blossom water.
Pour the batter into the paper lined dish. On top place the pate de fruit squares and press them down to sink by half into the batter. During the baking the batter will rise and the pate de fruit will turn out in the middle of the cake. Bake for 40 – 45 minutes or until golden brown. Let cool on a wire rack.