There is no need to ice it, the Naked Cake is rich and
decadent. A delightful addition from Divas Can Cook. Considering all the sugar I opted for salted butter. With the added lemon juice the flavour is perfectly balanced. The recipe
yields a substantial amount of cake, but since it isn't a complex recipe it is easy to divide the ingredients. For a festive presentation serve it with fresh fruit.
THE NAKED CAKE
3 cups cake flour
1 cup heavy cream
1-1/2 cups soft butter
3 cups sugar
6 eggs
1 Tbsp pure vanilla extract
1 tsp pure almond extract
1 Tbsp fresh lemon juice
- Line a 9X13 inch or two round cake pans with parchment paper. Any corner not covered with parchment spray with cooking spray. If using a 9.5 bundt pan, butter and flour the pan. Set aside.
- Sift the cake flour into a very large mixing bowl and set it aside.
- Next whip the heavy cream until stiff peaks form. Transfer to a different bowl, cover and place it in the fridge.
- In the same bowl you whipped the heavy cream, cream the butter and sugar until fluffy.
- One by one add the eggs, beating after each addition.
- Add the extracts and the fresh lemon juice and continue beating for 4 more minutes.
- Using a wooden spoon, gently fold the butter mixture into the sifted flour.
- Add the whipped cream and gently fold that in too.
- Be mindful not to deflate the cake batter with vigorous stirring.
- Transfer to the prepared baking pan[s].
- Place in a cold oven and turn the oven on to 325F.
- If you used the rectangular cake pan, bake the cake for 80 minutes or until the cake tester inserted in the center comes out clean. If using round cake pans it will take a considerably shorter time, so keep an eye on it.
