Rustic Naked Cake with Yogurt Cream and Fruits
Prep time
Cook time
Total time
This 'Rustic Naked Cake' recipe is juicy, fruity and yogurty with an amped-up taste. An oil-free, healthy snacking option with a delightful punch of flavours!
Recipe type: Baking
Serves: 6
  • 1 cup plain flour
  • 2 teaspoon baking powder
  • 3 eggs
  • ¾ cup sugar
  • ½ cup buttermilk
  • vanilla extract/ vanilla essence (few drops)
  • For the Topping:
  • Yogurt - 1 cup. I used hung curd... nicely whipped- 1 cup, without sugar (you may add sugar, as you please), instead of cream.
  • Jaggery powder- 3 tablespoons (you can replace jaggery with powdered sugar)
  • Assorted fruits of your choice- diced - 1 and a half cup
  1. Preheat oven to 175°C. Grease a round baking tin.
  2. Sift flour and baking powder into a large bowl. Add sugar.
  3. Whisk buttermilk, eggs and vanilla in a large bowl until well combined. Using a large metal spoon, stir mixture into dry ingredients until just combined. Do not over-mix.
  4. Pour the mixture into prepared baking tin. Bake for 40 minutes or until done (do the skewer test). Once done, let the cake cool for about 10 minutes before turning it out onto a wire rack to cool completely.
  5. Slice the cake into two equal halves (full circles).
  6. Spread a generous layer of the beaten hung curd, on to the base half of the cake, add diced fruits and sprinkle two tablespoon of jaggery powder.
  7. Cover the base layer with the top half of the cake and repeat step 6.
  8. Wait for about 10 minutes before cutting the cake, let the jaggery do its magic- the sprinkling of jaggery draws moisture out of diced fruits (almost similar to Macerating fruits), the mixed fruit juice ends up seeping into the cake lending it a even more softer texture and a delightful punch of flavours. And the end result is juicy, fruity, yogurty cake with amped-up taste! Best served slightly chilled.
Recipe by Hooked on Homes! at