Here’s for those with a sweet tooth, the fresh fruit pound cake. I know, the thought of turning on the oven doesn’t even cross your mind, I understand, but I can’t have breakfast without a homemade treat. So I prepare it the night before, after sundown, during the coolest hours of the day. It’s very easy to make, with few healthy ingredients you’ll get an excellent dessert. I’ll leave you other recipes for a cake that will brighten your days.
Other breakfast recipes you shouldn’t miss:
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Fresh Fruit Pound Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup fruit yogurt
- 1/2 cup sugar
- 1/4 cup sunflower oil
- 3 tbsp milk
- 2 eggs
- 1 peach
- 1 apricot
- 1 banana (small)
- 1 oz walnuts
- 1/2 packet baking powder
- lemon zest (grated)
Tools for Fresh Fruit Pound Cake
- Pan
- Bowl
Steps for Fresh Fruit Pound Cake
Wash the peach and apricot, slice and then dice them, sprinkle them with some lemon juice to keep their color. Do the same with the banana that you will need for garnish.
Beat the eggs with the granulated sugar until they are fluffy, foamy, and pale. Add the grated lemon zest. Pour in the sunflower oil gradually and the fruit yogurt.
Also add the milk and finally the sifted flour with the baking powder.
Gently mix everything until you get a smooth and homogeneous dough. Add the fruit to the mixture, except the banana, and mix again gently.
Line a 9.5 inch loaf pan with parchment paper, pour the mixture inside, level it well, and arrange the banana slices with the chopped walnuts on top.
A light sprinkle of brown sugar and into the already preheated oven at 356°F and let it bake for 35 minutes. Always adjust according to your oven.
Once baked, remove it from the oven and let it cool completely before serving.
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