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toffee, coffee and vanilla naked layer cake with salted toffee whipped cream icing

11 November 2013 by Dominic Franks

… according to those in the know the naked layer cake will be a big food trend in 2014… we’re already seeing a few examples of it on the web and in some early-adopter type cook-books but they’re not actually calling themselves naked cakes, they just happen to be… the concept is pretty simple and is all about showing the baked sides of the cake rather than dressing it in icing… some leave the baked edges as they are, direct from the tin and some, like ive done here, shave the edges away, creating an even more undressed look, to reveal the colour of the sponge beneath…  and so not one to jump on a bandwagon too late i thought i’d turn my tricks to something a bit special for you to salivate over…

toffee, coffee and vanilla naked layer cake with salted toffee whipped cream icing
suffice it to say I thought id go for something naturally nude rather than using loads of food colouring and I had something caramel in mind… the sponges are a very simple ‘weigh the egg’ sponge, the top one with some beautiful little pod pure bourbon vanilla extract, the middle one using their divine pure coffee extract and the bottom one a mixture of a homemade toffee sauce and cocoa… the icing is a salted toffee, whipped cream icing…
I made each cake in the same bowl with no cleaning in between… start with the vanilla then move on to the coffee, then the cocoa cake… just use a good silicone spatula to clean out the bowl in between each…
for the salted toffee sauce
250ml double cream
85g butter
100g light muscovado sugar
pinch of seas salt
for each sponge (20cm loose bottomed cake tin)
2 eggs
150g butter
150g golden caster sugar
150g self-raising flour
for the vanilla sponge – add 2 teaspoons vanilla extract
for the coffee sponge – add 2 teaspoons coffee extract or small cup of espresso 
for the chocolate toffee sponge – add 1 tablespoon cocoa powder and 2 tablespoons toffee sauce
for the salted toffee whipped cream icing
185g very soft butter
3 tablespoons toffee sauce
200g icing sugar
200ml double cream
grease and line your tins and lay them out in a row – preheat your oven to 170C
make the toffee sauce first by combing all the ingredients in a pan and heat gently until it melts and bubbles… let it darken to a nice, rich toffee colour, then take it off the heat and let it cool ready to use
in a large bowl cream the butter and sugar until light and fluffy then add the eggs and beat in followed by the flour and the vanilla and beat in – pour into one of the tins and leave in a heap
make the next cake the same way but add the coffee extract at the end – pour into one of the tins and leave in a heap
make the final cake adding the toffee sauce with the sugar and then the cocoa at the end – pour into one of the tins and leave in a heap
smooth out each cake then bake in the oven for 25 – 30 mins until a skewer inserted comes out clean — set aside to cool then trim the sides if desired.
to make the icing simply beat all the ingredients together in a bowl until it begins to thicken and come together to the desired buttercream consistency
layer the cakes together with the icing and a drizzle of toffee sauce, then drizzle the top with the remaining sauce

eat and of course, enjoy!

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Filed Under: Cakes, Vegetarian Tagged With: chocolate, cocoa, coffee, coffee cake, cream, little pod, naked cake, salted toffee, toffee

Previous Post: « treacle pecan loaf – a step-by-step tutorial
Next Post: mushroom korma pie with a curried ruff puff pastry crust »

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Comments

  1. Karen S Booth says

    11 November 2013 at 3:18 pm

    I had not realised I was a naked cake baker Dom! There you go,I am trending! LOL! BLOODY lush cake too darlink! xxxx

  2. Christian Halfmann says

    11 November 2013 at 3:22 pm

    You have me salivating right away. I would be very happy to have a piece of that cake right now. It looks great and according to the description it is absolutely my thing.

  3. Jean says

    11 November 2013 at 4:36 pm

    It definitely has a rustic chic look about it and it sounds delish.

  4. Liz Burton says

    11 November 2013 at 5:29 pm

    Oh you sexy boy! You had me at 'naked', then you had me even more at 'salted caramel'. Wicked!

  5. Gary says

    11 November 2013 at 6:46 pm

    Bloody lovely, I need me a slice

  6. Sally Akins says

    11 November 2013 at 6:49 pm

    Naked cakes, eh? Naughty but nice, Dom!

  7. Janice Pattie says

    11 November 2013 at 7:17 pm

    I'm sure you do it on purpose, Dom! Now my husband wants me to make one of these Naked Cakes, I'm not quite sure how to respond 😉

  8. belleau kitchen says

    11 November 2013 at 7:25 pm

    simple… get naked and bake a cake!

  9. london bakes says

    11 November 2013 at 7:52 pm

    I'm definitely team cake rather than team frosting so I love the idea of a naked cake especially when the layers themselves sound so delicious!

  10. Kate@whatkatebaked says

    11 November 2013 at 8:51 pm

    Naked cakes rock!

  11. Kate@whatkatebaked says

    11 November 2013 at 8:51 pm

    PS Love the flavour combo! X

  12. Ruth Ellis says

    11 November 2013 at 10:24 pm

    The ombre layers are beautiful – and it sounds delicious too of course!

  13. little macaroon. says

    11 November 2013 at 11:47 pm

    Stoppit right this minute, I just put on a pound reading the recipe! I want someone to make me this cake, and I don't care if they or it are naked or not.

  14. Baking Addict says

    12 November 2013 at 12:23 am

    Absolutely gorgeous! Please pass the cake over… umm the whole cake if you please as a slice won't be enough! 🙂

  15. bellini says

    12 November 2013 at 2:38 am

    they are now on my radar Dom.

  16. underthebluegumtree says

    12 November 2013 at 8:26 am

    Oh my! What an epic cake. Just gorgeous.

  17. hungryhinny.com says

    12 November 2013 at 9:38 am

    This is one sexy naked cake! I'm a big fan of this style, I love how keeping it simple and not faffing with icing the sides actually makes it a lot more attractive. The graduated colour of the sponges is fab too – bookmarked!

  18. Jenn S says

    12 November 2013 at 12:18 pm

    You have outdone yourself once again, Dom! That is one gorgeous cake! I love this new naked trend.. it makes the cake look even more inviting!!

  19. Susan Lindquist says

    12 November 2013 at 1:51 pm

    OMG … not THAT is 'another beautiful cake' !!!! You know I'm a fan of the naked cake, mostly because I suck at icing the sides of cakes, but also because you can truly appreciate the construction of the cake when the sides are exposed … everything looks more elegant to me! This is SUCH a winner, Dom! Kudos!

  20. Craig says

    12 November 2013 at 4:22 pm

    Looks delicious! Also definitely looks like it is going to be something cropping up a lot in 2014 – it was on the front cover of Delicious. and everything last month… Time to get with the trend, and bake!

  21. Elizabeth Young says

    12 November 2013 at 6:04 pm

    This certainly looks impressive! Perfect timing too as it's my Italian boyfriend's birthday next week and was looking for a cake recipe that combined English and Italian flavours. Think this would go down a storm!

  22. dentistvschef says

    12 November 2013 at 6:37 pm

    i feel slimmer just by reading this post, 'i guess i won't add some unnecessary calories intake, let us enjoy our cake..
    not overpowering whip cream..
    the salted caramel is sounds irresistable!

  23. helen says

    12 November 2013 at 9:18 pm

    oh my! that looks gorgeous,,,
    I baked a naked cake today & joked about naked cakes being all the rage…who knew!

  24. Magnolia Verandah says

    13 November 2013 at 2:33 am

    What a nice combo of flavours in those sponges and so good for the waistline – less icing – I could really get into this nude baking.

  25. Choclette says

    13 November 2013 at 8:11 pm

    There is only one word to describe this cake – glorious. And then I have a few more – I want some …

  26. Babucho says

    13 November 2013 at 9:19 pm

    This looks great, love coffee cake and this looks like it'd be amazing.

  27. Shu Han says

    15 November 2013 at 4:05 pm

    Sorry I'm late to comment, but THAT IS FRIGGING CAKE PORN.

  28. plasterer bristol says

    29 January 2015 at 11:47 am

    nice, looks like a delicious recipe. thanks for posting this recipe, i love toffee.

    Simon

  29. Quỳnh Hoàng says

    5 May 2016 at 7:25 am

    Chung cư 440 Vĩnh Hưng – T&T Riverside

    Vinhomes bắc ninh | Chung cư vinhomes bắc ninh

    Bột đá – Bột mịn các loại

  30. anja says

    19 May 2016 at 1:07 pm

    thanks for that fantastic recipe:
    https://www.facebook.com/umluftundliebe/
    i made it today its delicous

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

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🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

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