Italian fruit cake

Jump to Recipe

This is probably my last recipe where I am baking with fresh summer fruit for this year. This cake was supposed to be with apricots but I couldn’t find any good ones so I opted for the nectarines. But, you can use plums with plum jam, berries would be nice too.

Italian fruit cake

Course: Desserts


Total time






  • 4 eggs

  • 200 gr caster sugar

  • 2-3 nectarines/peaches

  • 125 gr plain yogurt

  • 250 gr plain flour

  • 12 gr baking powder

  • 1-2 tbsp apricot jam

  • Powdered sugar


  • Preheat the oven to 180° C
  • Grease and line with baking paper 22cm round baking pan. Allow eggs to come to room temperature before baking.
  • Wash and slice the fruit into half moon slices.
  • In a large bowl, add eggs and sugar then mix, using electric mixer, for around 10min or until light and airy. Add yogurt and mix briefly.
  • In a small bowl combine flour and baking powder. Add to the egg mixture in 3-4 stages, mixing briefly in between. Transfer to a baking pan.
  • Add small dollops of jam on top of the cake. Cover top of the cake with fruit slices.
  • Bake for around 45min or until cake is light brown. Leave to cool completely.
  • Before serving, dust a generous amount of powdered sugar on top of the cake and enjoy!

Recipe Video


Leave a Reply

Your email address will not be published. Required fields are marked *