The Naked Truth: Mum’s Poppy Seed Mug-measurement Cake in Elegant Cherry

“Your naked body should only belong to those who fall in love with your naked soul.” Charles Chaplin


A good cake should really be about the flavour, as the inside is the cake’s true soul. Traditional cakes typically have some kind of icing, however, due to fashion trends, usual customs often undergo fancy makeovers or often shocking make-unders. Many people nowadays choose to celebrate events with ‘naked cakes’, pared-down creations that feature only an thin outer layer of buttercream so that the texture of the cake and the colours inside are put on show. Naked cakes tend to have a more natural and organic feel, also being an easy alternative. Typically people who choose a naked cake for an occasion, incorporate natural elements into the decoration such as edible flowers, sugared herbs, fresh or candied fruit and preserves, aiming to accent with garnish that’s included in the flavour. These natural decorations lend style to the naked cakes, and their rich colours really stand out. Naked cakes not just simply no-icing cakes, they rather utilize icing and filling on a different way. A brilliant method to really get playful with a bare cake design is to vary not just the amount of the filling in between layers, but alternating the filling types and to cut into one big cake (rather than baking layers separately), creating a more naturally look. With their delicious flavours and rustic appearance, naked cakes can serve any occasion, regardless of being opted for from laziness or due to lack of belief in abilities to decorate otherwise or simply chosen following a trendy fashion decision. In the name of simplicity, choosing an old-fashioned cake recipe and presenting it in naked-style is certainly a right popular act to do.


“Nothing is the best thing I’ve ever not worn. Also, nothing is the best thing I’ve ever worn. Nudity never goes out of style.” Jarod Kintz

For the cake
2 eggs
1/2 mug of sugar
1 mug ground poppy seed
1 mug of milk
1/2 mug (or a 100 g) melted butter
Zest of 1 lemon
1 mug flour
1 tsp baking powder
For the buttercream filling
1 jar of cherry compote
400 ml milk
3 tbsp cornflour
3 tbsp sugar
150 g butter
For the filling and decoration
1 jar of cherry jam
100 g chocolate

Preheat the oven to 180 degrees C and line a round cake tin with baking parchment. Separate eggs and in a bowl whisk the eggwhite with sugar until thick peaks achieved. In another bowl mix egg yolks, poppy seed, milk and lemon zest, then add the flour and baking powder. Finally fold in egg whites carefully. Pour in prepared baking tin, and bake for about 35 minutes or until toothpick inserted into the cake comes out clean. Until cake cools, make the filling. Drain the cherries and process about half of them until almost like a sauce. Mix with milk and sugar and heat up until boiling. Sieve in cornflour and mix until thickened (if stopped mixing it can easily burn). Let it cool and whisk together with butter until creamy and smooth. Cut the cake into layers, and decorate with alternating fillings (buttercream filling, jam). Finally, decorate with melted chocolate and cherry preserve.


“Passion in life…is life. It’s contagious. Get naked and roll around in it.” Lorii Myers

8 thoughts on “The Naked Truth: Mum’s Poppy Seed Mug-measurement Cake in Elegant Cherry

  1. This is just the kind of cake I think I’d enjoy endlessly (naked cakes are not covered in frosting which I think always takes away from the great flavors). Great to see your baking passion is still in full swing and evolving… Cheers Judit to a great Year of the Monkey ahead!

  2. Love the idea of measuring with a mug. I remember, when we lived in Malta, my Libyan friend showing how to prepare a recipe using a small glass as a measure. Sometimes it’s fun to ‘do things the old-fashioned way’! This cake looks delicious – and – is that adorable baby (and handsome man) ‘yours’!!?? ; o )

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