I’ve been promising this new Easy Naked Cake for a very long time and here it finally is.
Sometimes this type of cake is also referred to as a semi dressed cake or a rustic birthday cake!
This recipe will teach you how to make naked cake with easy steps.
You may also like :
- CARROT CAKE WITH CHEESECAKE : NEWBIE’S GUIDE TO CARROT CAKE
- CARROT CUPCAKES : HEALTHY CARROT CAKE WITH FROSTING.
For the 3 9-inch Sponges:
- 70g of ground pistachios,
- 70g of ground almonds
- 360g of self-raising flour
- 1tsp baking powder
- 200 ml of whole milk
- 100g of full fat greek yogurt
- 270g unsalted butter
- 390g of caster sugar
- A tsp of salt
- 1 tsp of vanilla bean paste
- 1 1/2 tsp of almond extract.
- 2 large egg whites
- 1/4 tsp cream of tartar.
How to make naked cake :
Mix the ground pistachios, almonds, sifted flour and baking powder in a large bowl. In a separate bowl, mix the milk and yoghurt, set aside.
Whist the butter with the sugar and salt until pale in colour, soft and fluffy.
To the butter, add the egg, almond extract and vanilla bean paste and mix until well combined. Add the flour and milk mixtures to the butter alternatively, a third at a time, until both are combined.
Whisk mixture B with until stiff peaks. Slowly fold mixture B into mixture A, a third at a time.
Bake for 25 minutes at 180 degrees celsius, or until a toothpick inserted un the centre of the sponges comes out clean.
For the apricot jam:
Although store bought is fine, to make apricot jam, I used:
- 200g of apricots, peeled an roughly chopped,
- 200g of jam sugar.
I cooked the apricot in a pan on a low heat for about 2 minutes, or until the juices started to release. then added the sugar, stirring until the sugar had completely dissolved. I then turned it up to a medium heat, continuously stirring, for about 15 minutes, or until it was a jam-like consistency!
For the almond mascarpone icing:
- 400g mascarpone
- 300g softened, unsalted butter
- 2 tsp of almond extract
- 160g runny honey
- 160g icing sugar
Naked cake topping and sides:
- About 50g of whole pistachios
- About 50g of ground pistachios
Simply beat all the ingredients together until just combined. Try not to over-mix, and set aside in the fridge (covered) for 30 mins.
Assembling the naked cake!
Once the sponges and jam are fully cooled (once room-temperature, I put my sponges in the freezer – covered with tin foil and placed in their own freezer bags), they’re ready to assemble.
Simply brush a thick layer of jam over each sponge, topped by a thick layer of icing, and place the third sponge on top. Using a spatula, coat an even layer of icing on the top and sides and try to smooth it so it’s as neat as possible.
Decorate with a mixture of whole and ground pistachios on the top, and dust the sides with the ground pistachios only.
Note: Thank you! It may be difficult to give you an accurate recipe, as I hobbled together components from different recipes, as well as doing things by eye/habit. So I’ll try my best to put together something that you can follow, and hopefully has the same results! Sorry it couldn’t be more specific.
Enjoy your naked cake
You may also like :
- BUTTERCREAM FROSTING, HOMEMADE FROM SCRATCH
- HOMEMADE FONDANT RECIPE (FROM SCRATCH)
- FRENCH MACARONS : BEST BEGINNER’S GUIDE