Rustic Naked Cake with Yoghurt Cream and Fruits

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!

 

Facebooktwittergoogle_pluspinterestrssinstagramFacebooktwittergoogle_pluspinterestrssinstagramby feather
sweet buns

Sweet Buns

What do you do when you are completely stressed out? I am sure you have your ways to beat the stress but have you ever tried kneading dough? Funny question? Not really, try kneading dough and you’d know what I mean! And the beauty of the whole process is… you end with something productive. If nothing else then at least soft pliable dough for chappatis! So how do I do it? You’d know in a while if you read it till the end. It is up to you to guess what mood was I in when I baked these amazingly soft and Sweet Buns!

It’s the most forgiving recipe, you can’t go wrong with it, I promise. The only way you’d go wrong would be if the dry yeast plays hokie with you! Make sure about the expiry date on the packet before using it. Here is what you’d need to bake these soft and delicious sweet buns:

  • 2 cups all-purpose flour (Maida)
  • 1/2 cup milk or as required (for kneading the dough)
  • 2 teaspoon dry Yeast
  • 2 tablespoons butter
  • 4 tablespoons sugar
  • 1/2 teaspoon salt

For the glaze:

  • 2 tablespoon fresh cream
  • 1 tablespoon castor sugar

Dissolve sugar in ½ cup warm (not hot) milk, add dry yeast to it. Stir it once and let it rest for about 10 minutes. It will become frothy and rise. Mix salt to the flour and rub in softened butter to the flour, the texture of the flour would become grainy. Now start adding the bubbly milk mixture to the buttered flour and start kneading. Use your hands to mix the dough so that it comes together in the bowl. Here is my recipe for ways to beat the stress…

Toss the dough on to a clean work surface and knead well. For a loose dough like this, be patient, put on your headphones (music) and knead for a good 10‑15 minutes… that is if you are not that stressed out but if you are in need of a real stress buster, become a karate champ and beat the s*** out of the dough, vent out all your stress on the dough- slapping it back down on to the surface…as many times, punching it, twisting it and do not forget to accompany the act with a loud ‘hiyaa’ or whatever!

You may drizzle dry flour as and when required. I have tried both these ways of kneading the dough and they work! You see with a little work, the dough will begin to lose its stickiness and become smoother and more pliable and that’s the gluten developing , which is exactly what we want. Let the dough be slightly loose, but not runny or sticky… as I said, it takes about 10 minutes of dedicated hand kneading time.

Once kneaded, grease the inside of a large bowl with oil, toss in the dough and set in a warm place covered for about an hour or until it doubles in size.

Gently push down the dough, turn out of its bowl on the floured surface and divide into equal sized little balls. Shape it rolling in circles in your palms. Arrange these little balls in a deep large tray, lined with baking sheet, space them out so that each dough ball sits a little apart from the other. The idea is to give them space to rise one more time (they will double again). Cover and leave them in a warm place, let it rise for 30-45 minutes, or until nearly twice their original size.

While the dough rises the second time, prepare the glaze by mixing 2 tablespoons of fresh cream with 1 tablespoon of castor sugar, beat it nicely. Preheat the oven to 175 C. Brush with the glaze and bake in the oven for 15 to 20 minutes. If you feel the top of the buns is browning too quickly then cover it midway baking. I use a thin wooden chopping board to cover and save from quick browning.

Remove the buns from the oven and brush them immediately with the glaze one more time.

Now imagine having these oven fresh sweet buns with a hot cup of tea, in the verandah… on a rainy day! A sure shot way to beat the stress! Try it and let me know.

TIP- The ‘maida’ ( all purpose flour) in the dough can be replaced with whole wheat flour ( although the buns come out slightly stiffer than the ‘maida’ version but definitely it’s the healthier version). This dough can be adapted to many flavours…just replace the extra sugar with spices/herbs/flavours of your choice. And the glaze can be made without the castor sugar, just with plain beaten full cream (just use it to brush the buns).

 

Linking up with-  Nifty Thrifty Things,The Foley Family, Born Again Farm GirlCrafty Spices

The Heart of Your HomeDIY Showoff, Creating My Way to SuccessI Should be Mopping the Floor,  Skip to my Lou,  A Blossoming Life,

Lou Lou Girls, Sugar Bee CraftsThe Recipe CriticNap Time CreationsA Bowl Full of Lemons, My Uncommon Slice of Surburbia,

House on the Way, Ginger Snap CraftsOh My CreativeSomeday CraftsNot just a Housewife,Modern Pilgrimage, Beyond the Picket Fence

I Gotta Create  Marigolds’ Loft,   A Creative Princess

Mommy on Demand A Glimpse InsideThe Charm of HomeMy Romantic Home, Nancherrow,  My Turn for Us,  City of Creative Dreams Dear Creatives

I Heart Naptime,  Be Different Act Normal, Natasha in Oz, Simply Gloria, Classy ClutterReasons to Skip the Housework

 

Facebooktwittergoogle_pluspinterestrssinstagramFacebooktwittergoogle_pluspinterestrssinstagramby feather
Vegetable Pie

Whole Wheat Vegetable Pie

My kids have complained that I haven’t cooked anything ‘different’ lately…the daily supper/dinner ideas have become boring. The last I baked for them was a ‘cinnamon rosette bun’…which was a really long time ago. I couldn’t ask them to wait for another long weekend or holidays…there was no way of convincing them that I’d rather stick to something quick and easy, given my work timings. Truly speaking, they weren’t being unreasonable…I hadn’t made anything special for them in a while.

So, I decide to make something special for them. I had all these vegetables I picked up from the ‘haat’ (weekly farmer’s market) and had the regular ‘chapatti’ dough (fresh Indian bread dough) in my fridge.

I used the same dough for this super-quick whole wheat vegetable pie’s (or call it a fully stuffed pizza!) base. The result wasn’t so bad, considering I didn’t do the elaborate ‘yeasty’ way. Continue reading

Facebooktwittergoogle_pluspinterestrssinstagramFacebooktwittergoogle_pluspinterestrssinstagramby feather