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Ingredient
Rose & Lemon (Wheat Free) Celebratory Cake
Introduce
Ingredient
Food ration :
6-8 servingsCooking time :
20 minutes
250 g
yellow pea flour
3 tbsp
rose jam
2 tbsp
rose syrup
125 g (1 stick)
unsalted butter, very soft
Cooking instructions
* Step 1
Heat the oven to 175C
* Step 2
Gather the cake ingredients.
* Step 3
Prepare three seven inch cake pans by greasing them with butter then cutting out greaseproof paper circles and placing them in the bottom of the pans.
* Step 4
In a food processor, put the beans, margarine, eggs, condensed milk and whiz until very smooth.
* Step 5
Pour the mixture into a large mixing bowl.
* Step 6
Sift the pea flour and baking powder into the bowl and use a metal spoon to combine the dry and wet ingredients.
* Step 7
Pour the batter evenly between the three cake pans.
* Step 8
Bake the three cakes on the same middle shelf of the oven for 15 minutes, until risen. Remove from the oven.
* Step 9
Using a toothpick, poke holes all over the cakes then spoon 2 tbsp of rose syrup over each cake and leave them to cool completely in the tins.
* Step 10
Run a knife around the cakes and turn them out on a rack. Remove the paper.
* Step 11
Make the buttercream by using an electric hand whisk or a stand mixer to whip together the butter, sugar, lemon extract and lemon juice until pale and fluffy.
* Step 12
Place the bottom cake on a serving plate, spread generously with rose jam.
* Step 13
Ice the bottom of the next cake and place on top.
* Step 14
Repeat steps 12 & 13
* Step 15
Make the water icing by sieving the icing sugar into a bowl, then mixing in the rose syrup and a small amount of water to make a thick consistency.
* Step 16
Drizzle icing over the cake. Top with candied pansies (pansies dipped in egg White and icing sugar and allowed to dry overnight) and dried rose petals.
Note: if there is a photo you can click to enlarge it
Tag
white beans (or use 2 tins), drained & lightly rinsed
baking margarine (in a tub)
medium free-range eggs
a 397ml tin of sweetened condensed milk
unwaxed lemon (zest, grated, juice reserved for buttercream)
yellow pea flour
level tsp baking powder
rose jam
rose syrup
unsalted butter, very soft
icing (confectioner's) sugar
tspn lemon extract
tbsn lemon juice
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