La Miette’s Patisseries “Naked Cake” Recipe
Well, I can honestly say that I am a PROUD MUM of the jewel I call my daughter Mary. She is the energy behind La Miette Patisseries and she bakes like no other baker I have ever come across. She only picked up a few little things from her mum – that’s me- but she has been cooking and baking since she was old enough to stand on a chair. She was mom’s little helper back in the day.
I thought – since it was ok with her – that I would share her lovely “Naked Cake” that she baked recently. This is absolutely to DIE FOR. I hope you bake it and enjoy it as much as we do. What is so special about this cake is that you can decorate it with fresh flowers, fresh fruit or anything else you have a hankering to put on it. The reason for the name Naked Cake is because it has no frosting on the sides but it sure is not lacking in flavor by any means. Mary found this recipe online at Adventures in Cooking website and fell in love with it and had to give it a try.
ORANGE ALMOND CAKE
4 cups plus 2 tablespoons flour
3 teaspoons baking powder
1 and ¼ teaspoons salt
¾ cup butter, softened
2 and ½ cups plus 2 tablespoons sugar
¼ cup plus 2 tablespoons oil
2 teaspoons vanilla
1 teaspoon almond extract
3 tablespoons finely grated orange zest
2 egg whites & 3 whole eggs
½ cup fresh-squeezed orange juice
1 and ½ cups full fat plain yogurt
1 tablespoon powdered sugar
3 tablespoons sliced almonds
edible flowers or Fruit
ORANGE BLOSSOM BUTTERCREAM
1 cup butter
4 and ¼ cup powdered sugar
2-3 tablespoons milk
¼ teaspoon vanilla extract
½ teaspoon orange blossom water
First preheat the oven to 350º and lightly grease and flour 3 – 8 inch round pans.
Mix flour, baking powder and salt in a separate bowl and set aside.
In a larger mixing bowl cream together the butter, sugar, oil at medium speed until smooth. I usually use my stand mixer to do all the hard work for me, Add the vanilla, almond extract, orange zest, egg whites and the whole eggs, one at a time. Mix well after each egg. Add orange juice and mix until smooth. Add the flour mixture in three additions alternating with the plain yogurt until all mixed together and smooth.
Evenly distribute the cake batter between the three pans. Place the pans in the oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and allow to cool for 10 minutes before removing the cakes from the pans and setting them on a wire rack to cool completely.
To prepare the buttercream, beat together the butter and powdered sugar until smooth, then add the milk, vanilla extract, and orange blossom water and beat until the frosting is light and fluffy.
Once the cake has cooled completely, spread the icing between the cake layers and then sprinkle the top of the cake with the sliced almonds and powdered sugar. Garnish with edible flowers or fruit and serve.
Tip: Any cake with eggs in it should not be over beaten, You just want to mix it together until it is smooth. This will give you a cake that raises nice and high.
Well, until tomorrow I will try to think of something else that would maybe utilize something from the farmers market like maybe vegetables.