Spring-time Cake
A recipe adapted from Elly Hanson
Preparation time: 25 minutes
Cooking time: 45 minutes
Decorating time: 30 minutes or so (less if you are experienced with piping roses)
- 500g/1lb strawberries (cooked down in a small pot on a low heat, add a splash of water then cooled into a jammy sauce )
- 2 2/3 cup gluten free self raising flour
- 1 tsp bicarb soda
- 1 tsp cream of tartar
- 1/2 cup caster or superfine sugar
- 2 cups desiccated coconut
- 2 cup finely chopped white chocolate
- 2 finely mashed bananas
- 1 1/3 cup coconut oil, liquid
- 2 eggs
For Swiss Meringue Buttercream
- 2 egg whites
- 1/2 cup caster or superfine sugar
- 200g/7ozs. butter, softened slightly and cut into small cubes
- Strawberry essence
- Pink food colouring
Step 1 - Line two baking tins (one 17cm/6.8 inch and one 11cm/4.4inch in diameter) with parchment and preheat oven to 160C/320F. Wash and hull the strawberries and slice. Cook in a small saucepan on how heat with a splash of water until it becomes a jammy sauce. Set aside to cool.
Step 2 - In a large bowl mix together the flour, bicarb, cream of tartar, sugar, coconut flakes and chocolate until combined. Then add the banana, strawberry mixture, coconut oil and egg and until just combined. Spoon into the prepared tins and bake for 25-35 minutes until a skewer inserted comes out clean. The smaller one will take less time.
Step 3 - Trim the cakes and flip them over so that the smooth bottom is facing upwards. Make the buttercream by placing the egg whites and sugar in a heatproof bowl (I use the metal bowl from the mixer) over a pot of simmering water (making sure that the bottom of the bowl doesn't touch the water). Whisk until it reaches 60°C/140F. Add the whisk attachment to a mixer and whisk the egg whites and sugar until you get stiff peaks. Make sure that the bowl isn't too hot or the butter will melt. Make sure that it is lukewarm when you touch the outside. Then switch to a paddle attachment and add in the butter a cube at a time until all the butter is incorporated. Add the strawberry essence and a touch of pink food colouring and mix until you have a uniform, smooth frosting.
Step 4 - Sandwich the cakes together with some buttercream and then apply a thin crumb layer around the cake (a layer of thin icing to catch the crumbs that is applied either before a second, finishing layer of icing or in this case, before you pipe the flowers). so that the cake won't show up between the roses. Make sure that the buttercream is not too stiff-this can be a challenge if you've refrigerated it but if it pipes smoothly then the roses will just come about easily. Practice on a sheet of parchment first before piping onto the cake. Decorate with strawberries and flowers.