Rustic Naked Cake with Yogurt Cream and Fruits

There was a time when I wouldn’t try much of baking, all those measurements and the terminology scared me… that was years ago.  Come to think of it …must have been scary for my family, who were hapless ‘consumers’ of my trysts with the oven! That was then… things are different now, I have evolved, I practised and I learned. I can bake some real goodies ‘non-threatening’ ones to keep friends and family coming back for more 🙂 I started out with simple varieties such as pound cakes or tea cakes they give you as gorgeous results (and delicious) as their showy luxe frosted counterparts. I have always considered myself an ‘accidental baker’, I baked and accidents happened! Sometimes gorgeous ones, like the one I am sharing today and sometimes disastrous one, which for obvious reasons I won’t be sharing on my blog!

Over the years I have mastered the basic cake batter recipe and now I just throw in these ingredients (literally) and churn out a nice fluffy cake (every time). There are few all-time family favourite goodies, like the Sweet Buns and the Caramel Custard , this one is another in the list- Rustic Naked Cake with Yogurt Cream and Fruits- a cake topped with yogurt cream and lots of fresh fruits. It doesn’t take long to assemble or serve and it doesn’t last on the table either!

Keeping this cake’s recipe as my basic cake mix (oil free version), I play around with various flavours and variations. The idea is to strike the right balance between simple flavours, gorgeous colours and that extra special flavour. This cake recipe is very simple, wholesome (& healthy), nutritious; it is delightfully juicy and delicious! And trust me you wouldn’t mind taking an extra helping of this colourful goodness knowing it isn’t that sinful! The assorted colours of the fruits thrown in, and on top of the cake lends it a very rustic charm…

…and hence the name- Rustic Naked Cake with Yogurt Cream and Fruits. The jaggery bit is the key ingredient that adds the twist and rustic taste to it! All the colours and fruity flavours come together beautifully to give you a mouthful of fruits, yoghurt cream, juicy cake and jaggery, all rolled in together!

Ingredients for the Naked Cake

For the cake:

  • 1 cup plain flour
  • 2 teaspoon baking powder
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup buttermilk (you may a little more to make the cake batter)
  • 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).
  • Jaggery powder- 3 tablespoons (you can replace jaggery with powdered sugar)
  • Assorted fruits of your choice- diced – 1 and a half cup

How to:

1. Pre-heat 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 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, add diced fruits and sprinkle two tablespoon of jaggery powder.

7. Cover with the second 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 an 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.


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
Ingredients
  • 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
Instructions
  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.

If you can add any other variation to it, do share!

 

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