You wouldn’t expect this kind of confession from a girl who buys sugar more often than toothpaste (oh, the irony), but I usually scrape the frosting off almost every slice of birthday cake I eat beyond the first bite. I like frosting, don’t get me wrong. But I get uncomfortable when I see more of it than cake. Especially layer cakes. Sorry.
So last Sunday, my better half turned a year older and wiser. And has recently begun shunning anything with sugar. So a cake that we both liked would have to be unsweetened and unfrosted. A birthday cake. It would basically be just candles.
I finally convinced him to allow me to bake some semblance of a celebration even if it involved some sugar. In the past there’s been Amarula and then whiskey involved. Apparently, where there’s alcohol, there’s a way.
This year, I chanced upon a beautiful Mimosa Cake and it was love at first sight (sip?). A beautiful orange juice and champagne cocktail poured into a cake. The birthday boy didn’t even need to make a wish anymore.
What I liked most about the idea of a Mimosa cake was surprisingly, not the champagne, but the fact that it didn’t necessarily need a sugary frosting of any kind. Yes, I did top the cake with leftover frozen Tiramisu topping but just a little bit and I promise you, there was still more cake in every bite. Also plus point, in this heat, a frosting would be reeeeely difficult to make, spread and deal with. Without it, the cake is still incredible. Because what says partaayyy more than champagne!
The recipe linked above was adapted from this equally beautiful one and the one I will share today is sort of a mix of both and then my own playing around.
The cake is filled with the lovely citrus flavour of fresh orange juice and zest. Throw in some bubbly and you have yourself a pretty spectacular creation. I of course, accidentally used both vanilla and orange juice but upping the orange even further sorted out any flavour clashes. I ALWAYS make a mistake while making birthday cakes. It’s like a rite of passage.
It is tender, moist and would make a great brunch dessert. The whipped cream-mascarpone topping was surprisingly good on it! This cake is all summery and spring-y and happy. Birthday boy was impressed 🙂
What you’ll need:
1 and 1/2 cups flour
1 tsp baking powder
1/4 tsp salt if using unsalted butter
100 gms butter
1 cup caster sugar
1 tbsp yoghurt
1/2 cup champagne/prosecco/sparkling wine (ideally from a freshly opened bottle so it’s still bubbly; I used Sula Brut)
What to do:
1. Sift the flour, baking powder and salt, if using. Set aside. Preheat the oven to 175 C and grease an 8″ to 9″ spring-form pan. I also baked 4 muffins with the same batter so I got a slightly flatter cake.
2. Melt the butter in a microwave-safe bowl and stir in the sugar. Add the yoghurt and eggs and mix well.
3. Using a fine grater, add the zest of the orange to the bowl. Slice the orange in half and squeeze out the juice from both halves. Add to the mixture.
4. Pour the champagne in and stir well. Fold in the dry ingredients gently. The batter will seem lumpy but continue to gently stir and it will smoothen out. Press any remaining lumps against the side of the bowl to incorporate them into the batter.
5. Pour into the prepared pan and bake for 30 to 35 minutes until a toothpick poked in the center comes out clean. My cake didn’t rise very much and only browned on the edges by the time it was done.
Allow to cool and serve as is, or with a sugar-champagne glaze, whipped cream or tiramisu topping 🙂 Happy celebrations!