Rose & Lemon (Wheat Free) Celebratory Cake

Name: Rose & Lemon (Wheat Free) Celebratory Cake
Total time: 1200 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 jar white beans (or use 2 tins), drained & lightly rinsed; 65 g baking margarine (in a tub); 4 medium free range eggs; Half a 397ml tin of sweetened condensed milk; 1 unwaxed lemon (zest, grated, juice reserved for buttercream); 250 g yellow pea flour; 2 level tsp baking powder; 3 tbsp rose jam; 6 tbsp rose syrup; 125 g (1 stick) unsalted butter, very soft; 200 g icing (confectioner's) sugar; 2 tspn lemon extract; 1 tbsn lemon juice; 150 g icing (confectioner's sugar); 2 tbsp rose syrup; Dried rose petals; Candied pansies or violas

Celeste @celeste_xtina_C00K5

Essex

🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹

Inspired by an Anna Jones cake recipe, and adding beautiful rose and lemon finishing touches, this cake celebrates Springtime and renewal, but without wheat. By adding white beans and yellow pea flour, this cake has more fiber and protein than its wheat-made equivalent, while also keeping a light texture.

#easter
#spring
#celebration
#wheatfree
#rose
#lemon

🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹

#easter
#spring
#celebration
#wheatfree
#rose
#lemon

Celeste @celeste_xtina_C00K5

Essex

🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹

#easter
#spring
#celebration
#wheatfree
#rose
#lemon

🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹🍋🌹

#easter
#spring
#celebration
#wheatfree
#rose
#lemon

Saved

Ingredients

20 minutes

6-8 servings

For the cake
1 jarwhite beans (or use 2 tins), drained & lightly rinsed
65 gbaking margarine (in a tub)
4medium free range eggs
Halfa 397ml tin of sweetened condensed milk
1unwaxed lemon (zest, grated, juice reserved for buttercream)
250 gyellow pea flour
2level tsp baking powder
Filling
3 tbsprose jam
6 tbsprose syrup
Lemon buttercream
125 g (1 stick)unsalted butter, very soft
200 gicing (confectioner's) sugar
2tspn lemon extract
1tbsn lemon juice
Rose Water Icing
150 gicing (confectioner's sugar)
2 tbsprose syrup
Dried rose petals
Candied pansies or violas

Saved

Steps

20 minutes

1

Heat the oven to 175C
2

Gather the cake ingredients.
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.
4

In a food processor, put the beans, margarine, eggs, condensed milk and whiz until very smooth.
5

Pour the mixture into a large mixing bowl.
6

Sift the pea flour and baking powder into the bowl and use a metal spoon to combine the dry and wet ingredients.
7

Pour the batter evenly between the three cake pans.
8

Bake the three cakes on the same middle shelf of the oven for 15 minutes, until risen. Remove from the oven.
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.
10

Run a knife around the cakes and turn them out on a rack. Remove the paper.
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.
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! 😉
12

Place the bottom cake on a serving plate, spread generously with rose jam.
13

Ice the bottom of the next cake and place on top.
14

Repeat steps 12 & 13
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.
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.