It must have been some time at the beginning of this year that I read somewhere that nude cakes were to become fashionable again. Hang on, nude cakes?
Then it dawned on me, yes, I make nude cakes all the time. My cakes are nude, naked. Until now they have all been completely devoid of icing.
I have friends that spend lots of time making cakes with beautiful icing, creating real works of art, and I utterly admire what they do. I just think that my artistry is limited to playing the piano, photography and cooking (nude) food.
Don’t worry though, one day I’ll surprise you all and myself by making an icing topped cake. It will probably be some very basic mono-colour icing. I imagine I will make a lemon cake with lemon icing, or a chocolate cake with chocolate icing. Something easy to start off with.
Meanwhile, I have a new recipe for another nude cake.
Raspberry and Two Chocolate Chip Cake
I’m on a raspberry cake roll. Last time I posted a cake it was this extra sinfully creamy (yet healthy) raspberry cake. For this raspberry and two chocolate chip cake, however, my brother in law was over staying for a few days so I needed to make a more civilised cake. No gloopy, droopy creaminess. I thought I’d be a bit more correct and make a moist yet dry socially correct cake.
Even though it was nude…
2 cups flour, 1 cup sour-milk, 120g raspberries, 1/3 cup mixed white and dark chocolate chips, 2 eggs, 3/4 cup sugar plus 1 tablespoon sugar, 100g butter, 1/2 teaspoon vanilla, 1/2 tablespoon baking powder
Prepare by preheating the oven to 180ºC. Wash the raspberries. Melt the butter in a bain-marie. Grease a baking pan with some butter.
Add the eggs and sugar to a large bowl. Mix. Add the sour-milk, flour, baking powder and vanilla. Mix. Add the butter and mix. Add the raspberries and chocolate. Mix carefully with a spatula.
Pour the mixture into the baking pan. Sprinkle a tablespoon of sugar over the top.
Bake for 45 minutes.
Thank you for reading!