Naked Christmas Cake

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CakeWhat better excuse than to show off in the kitchen than at Christmas. And with the increasing trend of naked cakes, there’s no better occasion than now to present your on trend baking creations.

This cake, designed by Udi’s Gluten Free uses their All Purpose Flour which means bakers can take on the challenge of whipping up five layers of light and fluffy sponge, separated by mouth-watering buttercream that will also have the added bonus of being suitable for those on a gluten free diet.

Topped with melted toffee, winterberries and a festive sprinkle of icing sugar will make this the perfect Christmas showstopper.

What You’ll Need:

For the cake

  • 220g Udi’s All Purpose Flour Mix
  • 200g Caster Sugar
  • 220g Butter
  • 4 small eggs
  • 5 tsp vanilla extract
  • For the buttercream
  • 600g Icing Sugar
  • 300g Butter

For decoration

  • 220 grams granulated sugar
  • 60ml water
  • Crushed pistachios
  • Selection of winterberries
  • Sprinkle of icing sugar
  • Optional sprig of mint

What To Do:

  • Pre heat your oven to 180°C
  • Put the sugar and butter together in a bowl and stir until fully mixed
  • Beat in the eggs into the mixture and sift in the flour
  • Evenly distribute the cake mix into 5 equal sized tins about ½ inch thick
  • Place each cake tin in the oven and cook for 15 minutes or until the skewer comes out clean
  • Leave the cakes to cool on a wire rack
  • Once cooled, use a leveller cutter to ensure all the tops of the cakes are flat, ready for construction
  • Begin making the buttercream by mixing together the icing sugar and butter in a large bowl
  • Using a spatula, start to layer the cakes using a thick layer of buttercream in between each sponge.
  • Continue layering using the remaining buttercream on the top of the cake.
  • To make the toffee drizzle, combine 60ml of water and 220g grams of granulated sugar into a saucepan.
  • Cook on medium heat, gently swirling the mixture around so it begins to caramelise.
  • After a few minutes the mixture should be golden brown and the sugar should have dissolved. Pour the liquid carefully over the top of the cake evenly drizzling it down the sides.
  • When cool, top with winterberries and crushed pistachios.
  • Then sprinkle with icing sugar and add mint leaves for garnish
  • Have an Udilicious Christmas and enjoy!

For more information, please visit: www.udisglutenfree.co.uk

 

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