Hello, I’m Clara. Today, I will show you a way to prepare rose & lemon (wheat free) celebratory cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rose & Lemon (Wheat Free) Celebratory Cake Recipe
Rose & Lemon (Wheat Free) Celebratory Cake is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Rose & Lemon (Wheat Free) Celebratory Cake is something which I have loved my entire life.
To be with this particular recipe, we must prepare a few components. You can cook rose & lemon (wheat free) celebratory cake using 21 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Rose & Lemon (Wheat Free) Celebratory Cake:
- Get For the cake
- Make ready 1 jar white beans (or use 2 tins), drained & lightly rinsed
- Make ready 65 g baking margarine (in a tub)
- Get 4 medium free range eggs
- Make ready Half a 397ml tin of sweetened condensed milk
- Make ready 1 unwaxed lemon (zest, grated, juice reserved for buttercream)
- Get 250 g yellow pea flour
- Get 2 level tsp baking powder
- Make ready Filling
- Take 3 tbsp rose jam
- Get 6 tbsp rose syrup
- Prepare Lemon buttercream
- Get 125 g (1 stick) unsalted butter, very soft
- Make ready 200 g icing (confectioner’s) sugar
- Make ready 2 tspn lemon extract
- Make ready 1 tbsn lemon juice
- Get Rose Water Icing
- Take 150 g icing (confectioner’s sugar)
- Make ready 2 tbsp rose syrup
- Take Dried rose petals
- Prepare Candied pansies or violas
Steps to make Rose & Lemon (Wheat Free) Celebratory Cake:
- Heat the oven to 175C
- Gather the cake ingredients.
- 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.
- In a food processor, put the beans, margarine, eggs, condensed milk and whiz until very smooth.
- Pour the mixture into a large mixing bowl.
- Sift the pea flour and baking powder into the bowl and use a metal spoon to combine the dry and wet ingredients.
- Pour the batter evenly between the three cake pans.
- Bake the three cakes on the same middle shelf of the oven for 15 minutes, until risen. Remove from the oven.
- 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.
- Run a knife around the cakes and turn them out on a rack. Remove the paper.
- 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. - - NB There’s no avoiding the fact that this is a messy job, and icing sugar and/or bits of butter will fly everywhere! Persevere, though. It will be worth all the cleaning up! 😉
- Place the bottom cake on a serving plate, spread generously with rose jam.
- Ice the bottom of the next cake and place on top.
- Repeat steps 12 & 13
- 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.
- 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.
So that’s going to wrap it up for this special dish rose & lemon (wheat free) celebratory cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
