Citrus Naked Cake

Although the flavour was relatively familiar, the actual buddha's hand fruit was very different to the more common place citrus we know. That didn’t hold us back though, we used it in two ways, a gorgeous homemade marmalade and in a tower of cake decorated in a naked style! Watch to find out what it is and how we get on… we promise we don’t take any clothes off!!



200 g buddha's hand
1 orange
1 lemon
600 ml water
400 g preserving sugar


200 g salted butter, softened
200 g vanilla sugar
3 eggs
200 g self-raising flour
4 tbsp milk
2 tbsp buddha's hand zest


250 g full fat cream cheese
1 drop of vanilla extract


200 g selection of small berries
20 g icing sugar, to dust
a few edible flowers


Start the marmalade
Wash and then slice up the Buddha’s hand into a small dice. Juice the orange and lemon into a saucepan, then halve the skin and pith and dump into the pan too. Add the chopped buddha’s hand and water to the citrus juice. Heat to a boil and cook on a gentle simmer for about an hour with a lid on for the first half.

Finish the marmalade
Scoop out halved orange and lemon, squeezing out as much of their jelly like substance with a pair of tongs. Tip the preserving sugar into the pan to dissolve. Turn up the heat on the pan once all the sugar has dissolved and rapidly boil for about 10-15 minutes until you have the consistency where a blob of the marmalade will form a skin in about 45 seconds once dropped onto a fridge-cold plate. Transfer to a sterilised storage container and leave to cool.

Bake the cake
Preheat an oven to 180°C and line a Swiss roll tin with baking paper. Beat the butter and sugar together until pale and fluffy, then add in the eggs one at a time. Fold in the flour carefully, along with the milk and zest, until everything is equally incorporated. Transfer to the lined tin and spread carefully to the edges then bake for 10-12 minutes, before leaving to cool.

Cream cheese frosting
Whip up the cream cheese with a drop of vanilla extract.

Cut and stack
Cut circles out of the cooled sponges… 3 of each tier size. We recommend 10cm, 6cm and 3cm diameter. Spread marmalade on top of 2 of each of the sizes and top that with the cream cheese… this is easiest using a piping bag. Stack the tiers on top of each other, finishing the top of each size with the circle without marmalade and cream cheese. (Use a straw or skewer through the middle to stabilise if required)

Dust in icing sugar and decorate with edible flowers and berries.

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