Fruit flower cake

Fruit Flower Cake - A Healthy and Colorful Delight

Who doesn’t love a slice of fresh cake, filled with fruits and topped with a smooth cream? This fruit flower cake recipe is perfect for those with food allergies, as it is made without cow's milk, using delicious alternatives like rice, coconut, or almond milk. I invite you to discover this simple and quick recipe that will bring a smile to the faces of all your guests!

Preparation time: 30 minutes
Baking time: 40 minutes
Total: 1 hour and 10 minutes
Number of servings: 8-10 servings

Ingredients

For the base:
- 2 fresh eggs
- 1 pinch of salt
- 150 g sugar
- 250 g flour
- 2 tablespoons of barley (or cocoa, according to preference)
- 150 ml sunflower oil (or rice oil)
- 1 packet of baking powder (or one teaspoon of baking soda mixed with lemon juice)
- 200 ml rice milk

For the syrup:
- 4 tablespoons of cherry liqueur
- 4 tablespoons of water
- 1 tablespoon of sugar (optional, for a sweeter syrup)

For the cream:
- 500 ml almond milk (or other plant-based milk)
- 75 g starch
- 100 g sugar
- 1 packet of vanilla sugar
- Grated zest of one lemon

For the fruit arrangement:
- 1 can of pineapple
- 1 plum
- 1 kiwi
- 1 peach (or apricot)
- Grapes (a few berries)
- Berries: raspberries, blackberries, wild strawberries
- 1 packet of gelatin

Recipe History

The fruit cake has a rich history, being a popular choice for celebrations and special occasions. Its origins are lost in the mists of time, but it has become a symbol of joy and goodness, often associated with moments of celebration. This dairy-free variation combines tradition with modern healthy eating needs, proving that you can enjoy delicious desserts without compromising your health.

Preparation Steps

1. Preparing the base:
- Start by preheating the oven to 180°C.
- In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar (150 g) and continue mixing until you achieve a white and firm mixture.
- Add the egg yolks, flour (250 g), and baking powder (or baking soda). Gently fold in from top to bottom with a spatula to avoid losing air from the mixture.
- In another bowl, gently heat 200 ml of rice milk. Add 2 tablespoons of barley or cocoa and mix well. Pour this mixture into the egg and flour mixture, along with the oil (150 ml). Mix again carefully.
- Pour the obtained batter into a flower-shaped silicone mold and cover with baking paper to maintain the shape during baking.
- Bake in the oven for 35-40 minutes, or until a toothpick test comes out clean. Let the base cool completely.

2. Preparing the cream:
- In a saucepan, combine 500 ml of almond milk, sugar (100 g), and vanilla sugar. Bring to a boil.
- In a separate bowl, combine 75 g of starch with a bit of warm milk and mix well to avoid lumps. Then, gradually add the remaining milk and mix.
- Pour the starch mixture into the saucepan and cook over medium heat, stirring constantly until the cream thickens. Once ready, pour it onto a plate and cover with plastic wrap to prevent a crust from forming.

3. Preparing the syrup:
- In a small bowl, combine the cherry liqueur, water, and sugar. Mix until the sugar is completely dissolved.

4. Arranging the fruits:
- Wash and peel all the fruits. Cut them into thin slices and arrange them on a plate for easy use when assembling the cake.

5. Assembling the cake:
- Place the cooled base on a serving platter. Generously moisten it with the cherry syrup, ensuring it is well soaked.
- Using a pastry syringe or a piping bag, decorate the cake with the prepared cream, forming stars all over the surface.
- Arrange the fruits beautifully, starting with a slice of pineapple in the center, followed by slices of plum, kiwi, peach, and grapes. Add the berries alongside.
- Prepare the gelatin according to the instructions on the packet and gently pour it over the fruits, allowing it to set.
- Finally, you can add a few stars from the remaining cream for an elegant look.

Serving Suggestions

This fruit flower cake is perfect as a dessert after a festive meal. It can be served alongside a scoop of vanilla ice cream or a chocolate sauce to add a touch of indulgence. It also pairs wonderfully with a cup of fruit tea or a glass of refreshing lemonade.

Useful Tips

- If you don’t have cherry liqueur, you can use cherry juice or another fruit juice for a healthier syrup.
- Instead of starch, you can use rice flour to achieve a different texture for the cream.
- The cake keeps well in the fridge for up to 3-4 days, but it is so delicious that it might not last that long!

Nutritional Benefits

This cake not only looks spectacular but is also a healthy choice. The use of plant-based milk offers a more easily digestible alternative for those with intolerances, and fresh fruits add vitamins, minerals, and antioxidants, contributing to a balanced diet.

Frequently Asked Questions

1. Can I use other types of plant-based milk?
Yes, you can experiment with coconut milk, almond milk, or any other preferred type.

2. How can I make the cake sweeter?
You can add more sugar to the syrup or even to the cream, depending on your preferences.

3. What other fruits can I use?
You can use any seasonal fruits you like, such as strawberries, peaches, bananas, or kiwi.

4. Is this cake suitable for vegans?
Yes, if you use plant-based milk and replace the eggs with an appropriate substitute, the cake can be made vegan.

Conclusion

This fruit flower cake is a fantastic choice for any occasion, bringing a splash of color and joy to your table. With simple and healthy ingredients, it is easy to prepare and will surely impress any guest. So, put on your apron, gather the ingredients, and enjoy the magical moment of cooking!

 Ingredients: 2 fresh eggs, a pinch of salt, 120 g sugar, 250 g flour, 2 tablespoons of Orzo Bimbo or cocoa, 150 ml sunflower oil or rice oil (a small glass), 1 packet of baking powder (or a small teaspoon of baking soda mixed with lemon for those intolerant to yeast like me), 200 ml rice milk, 4 tablespoons of cherry liqueur with 4 tablespoons of water, 1 tablespoon of sugar if you want it sweeter syrup. For the cream: 500 ml almond milk, 75 g starch, 1 packet of vanilla sugar, 100 g sugar, grated peel of a lemon, assorted fruits: 1 can of pineapple, 1 plum, 1 kiwi, 1 small peach, a few grapes, mixed berries: raspberries, blackberries, strawberries, 1 packet of gelatin.

 Tags:  fruit cake