Description
This Strawberry Chamomile Naked Cake is a delightful and elegant dessert that perfectly balances the sweetness of strawberries with the floral notes of chamomile. The “naked” style means the cake layers are exposed, showcasing the beautiful cream and fresh fruit filling. It’s a moist, flavorful cake that’s surprisingly easy to make, perfect for special occasions or a sophisticated afternoon treat. This cake isn’t overly sweet and lets the natural flavors shine, making it a memorable and enjoyable dessert experience.
Ingredients:
For the Cake:
- 1 cup canola oil
- 1/2 cup plain Greek yogurt
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup high-quality strawberry jam
- 2 cups fresh strawberries, sliced
- Honey, for drizzling
For the Chamomile Cream:
- 2 cups heavy cream
- 6 chamomile tea bags
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly. Grease three 8-inch round cake pans thoroughly with butter or cooking spray to prevent the cake from sticking. Line the bottoms with parchment paper circles for extra insurance and easier removal. Then, butter or spray the parchment paper as well. This multi-layered approach is essential for clean cake release.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held electric mixer), combine the canola oil, Greek yogurt, eggs, granulated sugar, vanilla extract, and buttermilk. Beat these wet ingredients together on medium speed until well combined and smooth, usually about 2-3 minutes. This process creates an emulsion that contributes to the cake’s moist and tender texture.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. This step ensures the dry ingredients are evenly distributed, preventing pockets of baking soda or powder that can affect the cake’s texture and rise.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour, resulting in a tough cake. Overmixing is a common mistake that many bakers make. Once the dry ingredients are almost fully incorporated, gently swirl in the high-quality strawberry jam, leaving large streaks and not fully incorporating it. This marbled effect adds visual appeal and bursts of intense strawberry flavor throughout the cake. Avoid fully mixing the jam, as you want distinct pockets of strawberry flavor.
Step 5: Evenly divide the batter among the three prepared cake pans. Use a kitchen scale to ensure each pan receives an equal amount of batter, promoting even baking. Bake for 28-30 minutes, or until the tops are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should spring back lightly when gently pressed. Avoid overbaking, as this can dry out the cake.
Step 6: Remove the cake pans from the oven and let them cool for five minutes before inverting the cakes onto a wire cooling rack. This allows the cakes to firm up slightly, reducing the risk of them breaking during removal. Run a thin knife or offset spatula around the edges of the pans to loosen the cakes before inverting.
Step 7: To make the chamomile cream, add 1 cup of heavy cream to a small saucepan. Heat over medium heat until it comes to a simmer, but do not boil. Remove from heat and add the chamomile tea bags. Cover the saucepan and let the tea steep in the cream for 5-10 minutes, allowing the chamomile flavor to infuse into the cream. The longer it steeps, the stronger the chamomile flavor will be.
Step 8: Remove the tea bags from the cream, squeezing out any excess liquid. Discard the tea bags and place the infused cream in the refrigerator to chill completely, usually for at least 1-2 hours. This chilling process is crucial for the cream to whip properly.
Step 9: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese until smooth and fluffy. This ensures there are no lumps in the frosting. Gradually add the chilled chamomile-infused cream and the remaining 1 cup of heavy cream. Whip on medium-high speed until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.
Step 10: Gently fold in the powdered sugar until just combined. Be careful not to overmix, as this can deflate the whipped cream. Keep the chamomile cream stored in the refrigerator until ready to assemble the cake.
Step 11: To assemble the cake, place one cake layer on a serving plate or cake stand. Drizzle lightly with honey for added moisture and sweetness. Spread 1/3 of the chamomile cream evenly over the cake layer, creating a smooth and stable base. Add a handful of fresh sliced strawberries, arranging them evenly over the cream.
Step 12: Repeat with the remaining two cake layers, chamomile cream, and fresh strawberries. Be careful not to overfill the layers with fruit, as this can make the cake unstable and difficult to slice.
Step 13: If desired, decorate the cake with additional fresh strawberries and chamomile flowers for a beautiful and elegant presentation.
Step 14: Serve the cake immediately or store it in the refrigerator for up to 1 day. The cake is best enjoyed fresh, as the strawberries can release moisture over time, potentially making the cake slightly soggy.
Why you will love this recipe:
- Unique Flavor Combination: The blend of sweet strawberries and floral chamomile creates a sophisticated and memorable flavor profile.
- Visually Stunning: The naked cake style showcases the layers of cake, cream, and strawberries, making it a beautiful centerpiece.
- Moist and Tender Cake: The use of buttermilk and yogurt ensures the cake is incredibly moist and tender.
- Not Too Sweet: The cake isn’t overly sweet, allowing the natural flavors of the strawberries and chamomile to shine through.
- Relatively Easy to Make: Despite its elegant appearance, this cake is surprisingly simple to make.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a cup of chamomile tea or a glass of sparkling wine.
- Garnish with fresh chamomile flowers or extra strawberries.
- Serve as a dessert for a special occasion or a sophisticated afternoon treat.
- Accompany with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Tips:
- Use high-quality strawberry jam for the best flavor.
- Make sure the cream cheese is fully softened before whipping.
- Chill the chamomile-infused cream thoroughly for optimal whipping.
- Don’t overmix the cake batter or the chamomile cream.
- Use a serrated knife to slice the cake cleanly.
- Store the cake in the refrigerator to maintain its freshness.
- For a more intense chamomile flavor, steep the tea bags in the cream for a longer period.
- If you don’t have buttermilk, you can make a substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Consider adding a sprinkle of powdered sugar over the top of the cake for a finishing touch.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes (plus chilling time)
Nutritional Information: (per serving, approximate)
- Calories: 550-650
- Protein: 7-9g
- Sodium: 250-350mg
Conclusion:
This Strawberry Chamomile Naked Cake is a show-stopping dessert that is sure to impress. Its unique flavor combination, beautiful presentation, and moist, tender texture make it a perfect choice for any special occasion. While it looks elaborate, it’s surprisingly straightforward to make, bringing a touch of elegance to your baking repertoire. Enjoy the delightful blend of strawberries and chamomile in every bite!
Questions and Answers:
- Can I use a different type of jam? Answer: Absolutely! While this recipe calls for strawberry jam, you can certainly experiment with other flavors. Raspberry, blackberry, or even apricot jam would be delicious alternatives. Keep in mind that the flavor of the jam will subtly influence the overall taste of the cake, so choose a flavor that complements the chamomile cream.
- Can I make this cake gluten-free? Answer: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a high-quality gluten-free flour blend. Look for a blend that contains xanthan gum, as this will help to bind the ingredients together and give the cake a better texture. Be aware that gluten-free cakes can sometimes be a bit drier, so you may want to add a tablespoon or two of extra buttermilk to the batter.
- How do I prevent the cake layers from sticking to the pans? Answer: Preventing the cake from sticking to the pans is crucial for a successful cake. The recipe recommends greasing the pans, lining them with parchment paper, and then greasing the parchment paper as well. This triple layer of protection is very effective. Make sure you use a good-quality non-stick spray or butter to grease the pans thoroughly. After baking, allow the cakes to cool in the pans for a few minutes before inverting them onto a wire rack. This allows them to firm up slightly, making them less likely to break apart.
- Can I make the chamomile cream ahead of time? Answer: Yes, you can definitely make the chamomile cream ahead of time. In fact, it’s recommended to chill the chamomile-infused cream thoroughly before whipping it, which can take a few hours. You can prepare the cream a day in advance and store it in an airtight container in the refrigerator. Just be sure to whip it again briefly before assembling the cake, as it may settle slightly over time.
- What if I don’t have chamomile tea bags? Answer: If you don’t have chamomile tea bags, you can use loose-leaf chamomile flowers instead. Use about 1-2 tablespoons of dried chamomile flowers for every 6 tea bags the recipe calls for. Place the flowers in a tea infuser or wrap them in cheesecloth before steeping them in the warm cream. Be sure to strain the cream thoroughly to remove any small particles of chamomile flowers before chilling and whipping it. If you can’t find chamomile at all, you could try substituting with another floral tea like lavender, but the flavor profile will be different.
