Sunday, May 26, 2013

Quick fruit cake

I have received the first apricots of the season in my farm box this week and it reminded me of the desert my mom makes during summer. You can replace apricots with different fruit, I have tried with raspberries and with pineapple. I don't think it would work with strawberries, I like slightly tart fruits for this recipe, which gave me the idea now that it would probably be very good with sour cherries, if anyone knows where to find them in California? I have been trying to find them fresh for so long and am still searching... Till then, here is the version with pineapple. 


  • 2 eggs
  • 5 Tbsp of sugar
  • 2 Tbsp of all-purpose flour
  • 1 Tbsp of vegetable oil
  • 1 packet of vanilla pudding
  • Fruit of choice (apricots, raspberries, pineapple)
  • Pineapple (fresh pineapple is best, but if you don't have it then you can use a can of crushed or sliced pineapple) 


Preheat the oven to 380F and grease the pan with butter. Now let's make the base. Separate the egg yolks and whites. Beat the egg whites for a minute, then add 2 Tbsp of sugar and continue beating them until soft peaks start to form. Add the egg yolks and continue mixing, slowly adding 2 Tbsp of all-purpose flour and 1 Tbsp of vegetable oil. Transfer into the pan and bake for 13 minutes until golden brown (as on the first picture). 
While the base is still warm, pour over the pineapple juice just enough to soak it. I have used pineapple from the cane here, but if you are using the fresh pineapple you can crush it and squeeze the juice. Then you will use the crushed pineapple to cover the base as on the second photo. 
Use the remaining juice to cook vanilla pudding. Additional 3 Tbsp of sugar from the measurements were intended to sweeten the vanilla pudding. You can adjust the amounts based on your taste. Pour the pudding over the fruit and let it chill in the fridge for few hours. You can add cream on top after it is chilled and just before serving.
If you are using apricots, first boil them in water (for 1 lbs of apricots you will need 1 1/2 cups of water). Boil them for 10 minutes. Take the boiled apricots and spread them over the cooked based of the cake. In the same water where you've boiled apricots, cook vanilla pudding. 

Bon appetit,

p.s. This is the original recipe in Serbian that my mom sent me: 
Umuti patispanj od tri jaja, posebno belanca pa dodaj tri kasike
secera, pa zumanca, tri kasike brasna, jednu kasicicu ulja i peci na
200 stepeni u prethodno zagrejanon rerni, a pleh podmazujes sa
margarinom. Dok se to pece, skuvaj pola kg. oljustenih kajsija u tri
deci vode i pet kasika secera (oko 10 min.) Skuvane , vruce, kajsije
poredjas na ispecen kolac, a u onom sirupu u kome su se kuvale kajsije
skuvas jedan puding od vanile i vruce prelijes preko kajsija. Kad se
ohladi odozgo stavis slag. Umesto kajsija mozes da koristis i drugo
voce, maline, kisele jabuke… Ako nemas puding od vanile mozes uzeti


  1. Interesting recipe.Visnje (sour cherries) are by far the best fruit for pies and many other baking goods such as strudel :) Let me know if you find them.