GLUTEN-FREE BIRTHDAY CAKE
SERVES 12. PREP 25 MINS. COOK 50 MINS
INGREDIENTS
• 150g unsalted butter (or dairy free butter substitute)
• 165g caster sugar
• 2 tsp pure vanilla extract
• 3 eggs
• 1¼ cups gluten-free plain flour
• 3 tsp gluten-free baking powder
• 1 cup almond meal
• 80ml milk of choice
• Finely grated zest of 1 lime
• Fresh berries, to serve
BUTTERCREAM FROSTING
• 100g unsalted butter, softened
• 2 tsp finely grated lime zest
• 2 tsp pure vanilla extract
• 250g pure icing sugar
• 1-2 tbsp milk
METHOD
1 Preheat oven to 170C/150C fan forced. Line base and side of a 20cm (base measurement) cake tin with baking paper.
2 Using electric beaters, beat the butter, sugar and vanilla in a large bowl until pale and fluffy. Add eggs one at a time, beating well after each addition (mixture may curdle). Sift together the flour and baking powder. Fold the flour mixture, milk and almond meal into the butter mixture, alternately, until well combined.
3 Spoon mixture into prepared tin and bake for 50 minutes or until golden and a skewer inserted into the centre comes out clean. Cover top of cake with foil if browning too quickly. Set aside to cool in tin for 10 minutes before transferring cake to a wire rack to cool completely.
4 To make the buttercream, using electric beaters beat the butter and zest in a large bowl until thick and pale. Gradually add the icing sugar until well combined. Add lime juice until a thick and spreadable consistency.
5 Carefully cut cake horizontally into two halves. Spread one-third of the buttercream over cut side of base and sandwich with top of cake. Spread remaining buttercream over top and sides of cake. Decorate with fresh berries to serve.