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 cups gm sugar caster (1 1/4sugar)
- 150 ml oil plain or olive 2/3 cup
- 3 large eggs
- 360 gm yoghurt plain ( 1 1/2 cups)
- 300 gm flour 2 1/2 cups
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 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. (1 1/2 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)
To drain yoghurt hang it over a bowl in the fridge in a teatowel over a strainer , covered. This gets rid of moisture in the yoghurt making it very thick and creamy. Drain 4 hours minimum but best overnight.
- * Some products were given to My Kitchen Stories to test