Hello, I’m Laura. Today, we’re going to make rose & lemon (wheat free) celebratory cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look 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 meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Rose & Lemon (Wheat Free) Celebratory Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Make ready For the cake
- Make ready 1 jar white beans (or use 2 tins), drained & lightly rinsed
- Get 65 g baking margarine (in a tub)
- Get 4 medium free range eggs
- Get Half a 397ml tin of sweetened condensed milk
- Make ready 1 unwaxed lemon (zest, grated, juice reserved for buttercream)
- Take 250 g yellow pea flour
- Get 2 level tsp baking powder
- Get Filling
- Get 3 tbsp rose jam
- Make ready 6 tbsp rose syrup
- Prepare Lemon buttercream
- Get 125 g (1 stick) unsalted butter, very soft
- Get 200 g icing (confectioner’s) sugar
- Make ready 2 tspn lemon extract
- Take 1 tbsn lemon juice
- Prepare Rose Water Icing
- Get 150 g icing (confectioner’s sugar)
- Make ready 2 tbsp rose syrup
- Take Dried rose petals
- Prepare Candied pansies or violas
Instructions 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 is going to wrap this up with this distinctive dish rose & lemon (wheat free) celebratory cake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
