strawberry and rose cake {gluten free}

strawberry and rose cake {gluten free}

Ingredients

For the cake:
• 160g (1 1/3 cups) rice flour
• 1 tablespoon corn flour
• 2 1/2 teaspoons baking powder
• A pinch of salt
• 175g (1 1/2 sticks) unsalted butter, at room temperature
• 175g (3/4 cup) unrefined caster/granulated sugar
• 3 eggs, at room temperature
• 1/2 teaspoon rose water (or a little more, if you like)
For the frosting:
• 400g (about 1 cup) strawberries, hulled and halved
• 1 teaspoon honey
• 2 teaspoons balsamic vinegar
• 3 egg whites
• 175g (3/4 cup) white sugar (to keep the colour pink rather than brown)
• 300g (2 1/2 sticks) unsalted butter, a little cooler than room temperature
• Edible rose petals, to decorate

Instructions

1. Start by preparing the strawberries. Drizzle them with honey and balsamic vinegar and roast at 180C/350F for about 35 minutes until soft and slightly frazzled around the edges. When cool, thrown them into a food processor and blast until smooth. If you like, you can sieve out the lumps (I don’t generally bother). Set aside until needed.
2. To make the cake, preheat the oven to 180C/350F (or whatever you generally bake cakes at) and grease four 7-inch tins with butter. You can use the same amount of batter in 6-inch tins too or increase it to a 4-egg mix and use 8-inch tins.
3. In one bowl, whisk together the flours, baking powder and salt. In another bowl, cream the butter and sugar together until the butter has become pale and the mixture is super light and fluffy. Gently whisk the eggs with the rose water in a mug and gradually add it to the butter/sugar mix. I usually go a tablespoon at a time to prevent curdling and make sure the egg has been fully incorporated before adding the next. Finally fold through the dry ingredients with a gentle but firm hand, trying not to knock too much air out of it. Divide the batter between the tins and bake for 15 – 20 minutes until golden and firm to the touch. Remove from the oven and allow to cool on a wire rack.
4. When the cake has cooled, make the frosting. Place the egg whites and sugar in a heatproof bowl suspended over a pan with an inch of simmering water. Make sure the bottom of the bowl doesn’t touch the water or you might end up with scrambled eggs. Heat the butter sugar until 70C/160F, whisking all the time. This will take longer than you expect. Once it hits the magic temperature, remove from the heat and beat with an electric whisk or stand mixer until stiff peaks form and the bottom of the bowl is cool to the touch; at least 5 minutes if not longer. Add the butter, little by little, beating to incorporate after each addition. Finally fold through the strawberry puree.
5. Place the bottom layer of the cake on a plate or cake stand with strips of greaseproof paper all round the edges to protect the base. Dollop a generous spoonful of frosting on top of the layer and smooth to the edges. Put another layer of cake on top and continue with the dolloping/layering. Once the cake is assembled, cover with a thin layer of frosting (the crumb coat) and chill for half an hour until dry to the touch. Finally generous spread the rest of the frosting over the cake and decorate with edible flowers.

Notes