Torta Macedonia (Fresh Fruit Salad Cake) is a traditional Italian recipe for a classic cake made from a classic beaten egg sponge topped with mixed chopped fruit. The full recipe is presented here and I hope you enjoy this classic Italian version of: Fresh Fruit Salad Cake (Torta Macedonia).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This fruit-packed cake has been one of my favourites for decades. I originally saw it an an Anglicised version made with cider and early autumn fruit. So I'm happy to have found and prepared the Italian original. This cake can be prepared whenever there are fresh fruit available and the type of fruit used will depend on the season. It can also be made with dried fruit like apricots, prunes, raisins and sultanas soaked in warm tea until plump and soft then chopped.
Ingredients:
700g fresh mixed fruit (the exact fruit will depend on the season, though blackberries, apples and pears are great)
1 organic lemon, juice and finely-grated zest
50ml dry white wine
150 g sugar
3 eggs
1 yolk
250g fine 00 grade cake flour
150g butter, melted and cooled
2 tbsp Marsala wine
1 sachet (15g) baking powder
Method:
Wash, peel (if necessary) and cut the fruit into bite-sized pieces. Let it macerate in a bowl with the lemon juice and white wine in the refrigerator.
Pre-heat your oven to 180°C (160°C fan assisted).
Butter and flour a 26cm diameter springform cake tin.
In a bowl beat together the sugar, grated lemon zest, eggs and yolk until the sugar has dissolved and the mixture is thick, pale and frothy.
When the mixture is nice and frothy add the flour, marsala wine, melted butter and stir to combine. Also add the baking power and mix to ensure it's evenly distributed.
Transfer the cake batter to the prepared cake tin and arrange the well-macerated fruit on the surface.
Transfer to your pre-heated oven and bake for for 45 minutes. Test for done-ness by inserting a toothpick into the centre of the cake. If it emerges cleanly the cake if done. If not, extend the cooking time by a few minutes and repeat the test.
Remove the cake from the oven, set aside to cool in the tin for an hour then carefully un-mould and sit on a wire rack to cool completely.
)
