A SLICE OF NICE: Flourless flowery layer cake
Just before serving, dust the top liberally with icing sugar and decorate with a sprinkling of pretty edible petals
MAKES 1 x 20CM CAKE
unsalted butter for the tin
6 medium eggs, separated
250g golden caster sugar
350g ground almonds
1½ tsp baking powder, sifted
125g unsalted butter, softened
125g icing sugar, sifted
½ tsp vanilla extract
about 100g rose petal jam or similar preserve
- Preheat the oven to 200C/ 180C fan/gas 6 and butter two 20cm loose-bottom cake tins that are at least 6cm deep. Whisk the egg whites in a large bowl until stiff using an electric whisk. In a separate bowl, whisk the egg yolks and sugar together for 1-2 minutes until just creamy. Gently fold the whisked whites into the egg and sugar mixture in three goes. Finally, fold in the almonds and baking powder until fully combined. Divide the mixture evenly between the tins then bake for 30-35 minutes until springy to the touch and a skewer inserted at the centre comes out clean. Remove the cakes from the tins and leave to cool on a rack.
- For the filling, cream the butter in a medium bowl using an electric whisk for 1 minute until pale and fluffy. Gradually add the icing sugar and vanilla extract while whisking – then continue mixing for 1 minute more.
- Spread the buttercream filling over one of the cakes. Work the jam until smooth then dollop it over the cream. Sandwich together with the second cake then set aside in a cool place for 2 hours for the filling to set.
Top & SERVE Just before serving, dust the top liberally with icing sugar and decorate with a sprinkling of pretty edible petals.