This month’s post is a little late, but better late than never. This floral-infused, pastel cake was going to be the perfect solution for our Galentine’s Day – what could be nicer than homemade cake? However, my friends still thoroughly enjoyed it (in fact it was gone within 24 hours of making it) and I would definitely make this recipe again as it made a moist and fruity cake. For those unsure of the technical difference between a cake and a gateau, as I was at the time, a gateau is a type of rich cake, usually containing layers of cream or fruit. In this case, the middle is filled with fresh raspberries, making it a ‘gateau’ despite it looking like a posh Victoria sandwich cake.
180g softened butter
180g caster sugar
180g self raising flour
2g baking powder
3g vanilla extract
pinch of sea salt
60g unsalted butter, softened
150g icing sugar
pinch of sea salt
2-3 TBSP milk
75-100g fresh raspberries to place on top of buttercream
175g icing sugar
a few drops of pink/red food colouring
75-100g fresh raspberries to place on the top of the cake
- Preheat the oven to 180 degrees (170 for fan assisted ovens)
- Mix the butter and then cream together with the caster sugar until pale and fluffy.
- Alternate between adding the sifted flour and the whisked/mixed egg and mix together until it forms a stiff batter
- Add the baking powder and the other ingredients (vanilla, rosewater, salt)
- Either split the batter in half and bake in two lightly greased 8 inch baking tins for 18-20 minutes or put all of the batter in one tin and bake for 35-40 minutes. Use a sharp knife to check if the cake is cooked in the middle before removing
- Allow to cool before transferring to a cooling rack. If you baked the cake in one tin, once completely cooled use a cake cutter or long sharp knife to carefully cut the cake in half horizontally (if you try to rush this or do it while the cake is still hot it will crumble into pieces)
- Whilst cooking make the buttercream. Mix the butter in a bowl and slowly add half the icing sugar. Once half has been added, tip 2-3 tbsp of milk into the mixture before stirring the rest of the icing sugar in to form a rich buttercream
- You can either spread the buttercream over the bottom half of the cake or pipe it on. I chose to pipe it as it distributes the butter cream more evenly and it makes it easier to place the raspberries in the spaces between the piped buttercream. Place the raspberries on top of the buttercream – if they are particularly large you could cut them in half so that they don’t get too crushed when you put the other cake layer down
- In another bowl make the glace icing by slowly adding drops of warm (or off the boil) water to the icing sugar. Make sure you account for the rosewater before you get for the right consistency – it should be thick enough that it coats the back of a spoon. I found that my mixture was too runny with the rosewater so I would have some spare icing sugar to hand ready to thicken the icing again before pouring over the cake. Top with the rest of the fresh raspberries
- Optional step: sift some icing sugar over the top of the cake
As I said earlier, I would certainly use this recipe again. However, next time I would probably double the amount of buttercream to put in the middle (and probably increase the number of raspberries in the middle too) and make the glace icing much thicker so that the cake has a more even consistency. Finally, although the cake tasted amazing, everyone who tried it couldn’t taste the rosewater in the cake or the icing. As one of my friends said, perhaps there would have been a noticeable difference if the rosewater hadn’t been added, but I would perhaps add a little more next time. It’s one of those tricky ingredients to work out though, a touch too much and the grimace of Mary Berry springs to mind.
And with that thought, I’ll leave you to find out the right quantity for yourselves and I’ll be back with another Home Bake Box recipe review next month.