Naked citrus, raspberry and coconut celebration cake
Makes 36 small slices | total time
Naked citrus, raspberry and coconut celebration cakeSubscribe to Sainsbury's magazine
Makes 36 small slices | total time
Decorate this naked fruit cake with redcurrants and fresh flowers
Nutritional information (per serving)
For the 20cm square cake (serves 24)
- 250g butter, softened, plus extra for greasing
- 300g caster sugar
- zest and juice of 1 large orange
- 5 large eggs, beaten
- 100g plain flour, sifted
- 125g Greek-style coconut yogurt
- 250g self-raising flour, sifted
- 50g desiccated coconut
For the 15cm square cake (serves 12)
- 125g butter, softened
- 150g caster sugar
- zest and juice of ½ large orange
- 2 large eggs, beaten
- 50g plain flour, sifted
- 50g Greek-style coconut yogurt
- 125g self-raising flour, sifted
- 25g desiccated coconut
For the filling
- 600ml double cream
- 6 tbsp lemon or orange curd, stirred until runny
- 340g Taste the Difference raspberry conserve
- 300g packs raspberries
- a handful of redcurrants, to decorate
You can bake the cakes a day ahead and store in an airtight container. Or wrap well in clingfilm and freeze for up to 1 month. Fill the cake up to 4 hours before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a deep 20cm square cake tin and a 15cm square tin with butter, and line the base and sides with baking paper.
- To make the 20cm square cake, beat the butter, sugar and orange zest together in a large bowl until light and fluffy. Gradually whisk in the eggs, beating well between each addition until combined. Add the flour, yogurt and orange juice and whisk until combined. Don't worry if it starts to curdle. Fold in the self-raising flour and coconut until combined.
- Spoon into the prepared tin, level the top and make a slight dent in the centre. Bake for 1 hour to 1 hour 10 minutes or until golden, firm and a skewer inserted into the centre comes out clean. Leave to stand for 10 minutes before turning out onto a wire rack until cold.
Tip Naked cakes can also have a very light coating of icing or cream spread over the sides. To create this effect, set aside about a quarter of the whipped cream before putting the cakes together. Spread very thinly over the sides of the assembled cake using a palette knife, so that you can still see the sponge through the cream.
- Repeat the process to make the 15cm square cake and bake for 50-55 minutes until cooked. Remove from the oven and leave to stand for 10 minutes before turning out onto a wire rack until cold.
- When the cakes are cold, peel off and discard the paper. Slice each cake in half horizontally. Whip the cream to soft peaks and then fold through the curd until the cream is marbled and slightly stiffened.
- Put the bottom half of the larger cake onto a cake plate or stand. Spread two thirds of the raspberry conserve over the sponge and scatter with 200g raspberries. Spread the cut side of the other half of sponge with nearly half the cream and sandwich together.
- Spread a little cream in the centre of the top of the cake, in a 14cm square, then top with the small cake base. Spread with the rest of the raspberry conserve. Add the remaining raspberries and the rest of the cream. Top with the remaining cake half. You can either leave the sides of the cakes as they are, or spread them very thinly with cream. Decorate with flowers and redcurrants and serve within 1 hour, or cover and chill for up to 4 hours.