Fruit cake with yogurt cream

Fruit Cake with Yogurt Cream is a light and flavorful dessert that pairs the richness of a fruit-filled cake with a tangy, creamy yogurt frosting. It's a refreshing option that works well for special occasions or as a delightful treat. Here's how to make it:

Fruit Cake with Yogurt Cream Recipe

Ingredients:

For the Fruit Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup plain yogurt
• 1 tsp vanilla extract
• 1 cup mixed dried fruits (such as raisins, currants, chopped dried apricots, or candied fruit)
• ¼ cup chopped nuts (optional, such as walnuts or pecans)

For the Yogurt Cream:

• 1 cup plain Greek yogurt (full-fat or 2% for a creamier texture)
• ½ cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For Garnish (Optional):

• Fresh fruit (such as berries or citrus slices)
• Mint leaves

Instructions:

Step 1: Prepare the Fruit Cake

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add eggs: Beat in the eggs, one at a time, until fully incorporated.

5. Mix in yogurt and vanilla: Stir in the yogurt and vanilla extract until well combined.

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Fold in fruits and nuts: Gently fold in the mixed dried fruits and nuts (if using).

8. Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Yogurt Cream

1. Whip cream: In a large bowl, whip the heavy cream until soft peaks form.

2. Combine with yogurt: In another bowl, mix the Greek yogurt, powdered sugar, and vanilla extract until smooth.

3. Fold together: Gently fold the whipped cream into the yogurt mixture until well combined and smooth.

Step 3: Assemble the Cake

1. Level cake (if necessary): If the cake has domed on top, level it with a knife to create an even surface.

2. Frost the cake: Spread a generous layer of yogurt cream over the top and sides of the cooled cake.

Step 4: Garnish and Serve

1. Garnish (Optional): Decorate with fresh fruit and mint leaves if desired.

2. Chill: Refrigerate the cake for at least 1 hour to allow the flavors to meld and the frosting to set.

3. Slice and enjoy: Slice the cake and serve chilled.

This Fruit Cake with Yogurt Cream offers a delightful combination of flavors and textures, with the tangy yogurt cream complementing the sweet and fruity cake. Enjoy!