Eggless Fresh Fruit Cake Recipe
1. Prepare the Cake:
Preheat the oven to 180°C (350°F) and line two round baking pans with parchment paper.
In a small bowl, mix yogurt and baking soda. Let it sit for 5 minutes until it becomes foamy.
In a large bowl, whisk together vegetable oil and sugar until the mixture turns pale.
Add the foamy yogurt mixture to the bowl, along with almond extract and orange zest, and mix well.
Sift in the all-purpose flour and baking powder. Fold the dry ingredients into the wet mixture using a spatula until combined.
Pour the batter evenly into the prepared pans.
Bake the cakes at 180°C for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cakes to cool completely before assembling.
2. Make the Fruit Filling:
In a saucepan over medium heat, combine granulated sugar and water. Stir until the sugar dissolves completely.
Add chopped fresh fruit to the syrup and cook until the fruit softens slightly.
Strain the fruit and reserve the syrup, which will be used to soak the cake layers.
3. Prepare the Whipped Cream Frosting:
Whip the whipping cream in a bowl at high speed until soft peaks form.
Add cream cheese and vanilla extract, and whip again until stiff peaks form.
Refrigerate the whipped cream until ready to use.
