Fruit Pastry Cake - cooking recipe

Ingredients

100 g butter, room temperature
180 g caster sugar
50 g low-fat plain yogurt
3 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemons or 1 teaspoon orange zest
210 g plain flour
1 teaspoon baking powder
500 g fruit (strawberries, blueberries, peaches, bananas, apples, pineapple, etc, canned or fresh)

Preparation

Wash, cut (chunks or slices, as desired) and drain fruits. Toss with a bit of sugar if desired. Set aside.
Grease (with butter) and flour the side of a 9\" round pan or a 8\" square pan and line the base with parchment paper.
With an electric mixer, cream butter, sugar and yogurt till light and fluffy.
Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.).
Add vanilla extract and zest. Mix to combine.
Sieve over flour and baking powder and mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.).
Pour batter into prepared pan and smooth out the top with a spatula.
Arrange fruits on top, don't press the fruits down into the batter. Decorate the fruits as desired.
Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
Leave the cake to cool in the pan for about 5~10 minutes Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.