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Semi-naked cake

Semi-naked cakes topped with simple, elegant florals are a hot party trend right now. Perfect for any special occasion, these beautifully rustic cakes combine two of our loves - Australian Made food and Australian Grown flowers!

Ingredients 

  • 2/3 cup plain flour
  • 2/3 cup self raising flour
  • 2/3 cup corn flour 
  • 1 1/3 cup caster sugar
  • 1/2 tsp salt
  • 8 60g eggs, at room temperature 
  • 500g butter, softened
  • 6 cups icing sugar
  • 4tbsp milk
  • Australian Grown flowers, to decorate

 *Special equipment required: Cake scraper (purchased from speciality cake shops)

Method

1. Preheat your oven to 180C and grease two deep, 20cm round cake tins. Line the bases and sides with baking paper. 

2. . Sift the flours and salt together three times to aerate.Using an electric mixer, beat the eggs and sugar in a large bowl on medium speed for 6 minutes, or until your mixture is thick, pale and has tripled in volume. Gradually sift your flour mixture over your egg mixture while simultaneously folding in with a large spoon until just combined.

3. Divide your mixture between your prepared tins. To level your batter, gently spin the tins on your kitchen counter. Bake for 20 minutes or until cakes have shrunk away from the sides slightly and spring back when gently touched (or a skewer comes out clean). Turn out onto wire racks to cool.

4. When the cakes have cooled, cut them in half. Be sure to measure your cakes before cutting them. Mark a line on each cake by lightly dragging a bread knife around the edge. Consistent layers will keep the cake stable. If serving much later, to help prevent the cake from drying out, you may wish to lightly brush the layers with a moistened pastry brush dipped in a simple sugar syrup.

5. For the frosting, using an electric mixer, beat the butter in a bowl until it is pale. Gradually add the icing sugar and milk, beating until combined.

6. Assemble your cake, evenly smearing a layer of frosting in between each layer, leaving the top (consider this part of the outside of the cake, which is covered in the next step). 

7. Frost the outside of the cake from the base towards the top, leaving the top of the cake until last. Using a spatula, frost the outside of the cake generously, pushing the frosting in as you go to remove air pockets.  Once covered, run your scraper right around the cake, cleaning it after each motion. Continue scraping until you have a light covering of frosting around the cake and a smooth finish.  Frost the top by pushing the frosting over the edges. Once smooth and even, scrape around the edge of the cake to collect any overhanging frosting.

8. Decorate with your favourite Australian Grown flowers!

  

Image credit: The Grange Weddings

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