Naked cakes are very big business. I do like them, after-all it cuts the decoration time by 3/4. I made this one with excess yoghurt and mandarins that I had in the kitchen.I started off the month with this EasiYo yoghurt maker*. I was musing the benefits of making my own yoghurt when I was offered the opportunity to road taste this one. I really like it. It ‘s simple to use and I’m making my own, sans packets. Here’s what I had to say. Well I made lots of yoghurt and I have had lots to spare. I wrapped a kilo in muslin and drained it to make yoghurt cheese. I folded it through some mandarin curd and filled this cake with it.
These beauties above are Sumo Mandarins. Before I could find them in the store I tested out some recipes with other juicy seedless ones. As well as making Mandarin curd for the filling I made a Mandarin syrup with the juice and painted it between the layers of cake. Later, I found some of the giant knobbly Sumos and I made the Sweet and Sour Sumo Pork, you see below for a competition. I was desperate to win the competition, because it’s a trip to a conference in LA. Ho hum, it seems that I am no social media darling and when it comes to recipes based on votes….well, I should just give up. Have a look here, you could even vote if you felt sorry enough for me..I have got a few Spice Tailor curries* tucked away for the busy times ahead. I like these curries because they have whole spices, that are quite fragrant, you add fresh ingredients and end up with some very good results. I haven’t tried the chutney’s yet but they look almost home made.I won all this Kitchen Aid equipment. How I love Kitchen Aid (luckily). I won it for a recipe I wrote that needed no social media voting , *win*. The recipe Caramel, Raspberry and Chocolate self Saucing Pudding.( Best recipes) is one that I wrote using some left over custard. I am very lucky and so was the left over custard..I have been loving this Maxwell and Williams pyromax baker*. It’s good for tray bakes and even cakes. It’s recently made Lasagne and Chicken Curry very easy.And let’s not forget this bit of brilliance. I entered a competition at Lambs Ears and Honey a South Australian blog that I love, and I won. I had just thrown out my knife block and I was ever so grateful to win this Messermeister magnetic knife block . It is a beautiful piece of wood that holds all of my knives. xxxNow for Naked Cake.
Go and visit Celia @ Figjamandlimecordial.com who links everyone one up so we can see what is going on in kitchens around the world. (No longer active)
Now back to Naked Cakes. This Mandarin Yoghurt Layer Cake is naked and gorgeous any time. Maybe you’d like to try making this one too.
- 300 gm sugar , caster (1¼ cups sugar)
- 150 ml oil ( plain or olive ⅔ cup)
- 3 eggs large
- 360 gm yoghurt, plain ( 1½ cups)
- 300 gm flour (2½ cups)
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 8 egg yolks
- 150 gm sugar
- 2 mandarins zested
- 200 ml Mandarin juice (3 Mandarins)
- 80 gm unsalted butter
- 360 gm yoghurt , drained. (1½ cups) ( or whipped cream)
- 2 Tablespoons of fine mandarin Zest ( from the decorating mandarins)
- 250 ml mandarin juice (2 or 3)
- 100 gm sugar, caster (1/2 cup)
- 250 ml cream , thickened or heavy whipped
- Mandarins and strawberries to decorate
- Set the oven to 170C / 340 F. Total about 6 mandarins, 2 x 15 cm (6 inch) lined papered cake tins, you will need 1½ cups of well drained yoghurt
- Mix the eggs, oil, sugar, vanilla and yoghurt together well.
- Mix the dry ingredients together (including the zest) and stir the two mixtures together.
- Pour onto two lined greased tins and bake 25-30 minutes or until a skewer comes out of the centre clean when tested. Set aside till cool
- Mix the juice and sugar and warm in the microwave till sugar is dissolved (1 minutes)
- When the cake is cool, cut each in ½, and paint with mandarin syrup. (4 pieces. set aside on parchment paper.
- Zest the mandarins and juice, measuring 200 ml of juice pour into a heatproof bowl
- Add the sugar and mix well.
- Add the chopped butter and microwave on high for 2 minutes (1100 watts) . Then take it out and give it a whisk to mix in the sugar and incorporate the butter. Cool slightly,
- Beat the yolks well then add them to the juice mix and whisk well. Put back into the microwave for 30 seconds and whisk repeating the 30 second blasts till the mixture is hot but not boiling. After the second or third whisking you should notice that the mixture is quite thick or starting to get thick and is hot. Strain the mixture through a fine sieve
- Now that it is ready pour into a sterilized jar ( approx 500 gm or 16 oz) and refrigerate.
- When cool fold the yoghurt through the mandarin curd.
- Put the cake onto a board or cake stand. Spread ½ cup of curd onto the bottom layer spreading to the edges. Continue for the next two layers.
- Spread the whipped cream onto the outside of the cake spreading thinly over the whole cake.
- decorate with mandarins and strawberries
- * Some products were given to My Kitchen Stories to test