Zesty Sandwich Gateau
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
1
- For the cake
- 1 ¼ cups caster sugar
- 1 ¼ cups butter
- 5 eggs (beaten)
- 1 cup Gluten-free flour (heaped)
- ½ cup fine Polenta (cornmeal)
- ½ cup Almond flour (scant)
- 1 gluten-free Baking powder
- vanilla extract
- For the buttercream
- ⅔ cup unsalted butter
- ½ unwaxed lemon (juice and finely grated zest)
- 2 ¼ cups powdered sugar
- milk (if needed)
- To decorate
- powdered sugar
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Combine the flours, ground almonds and baking powder. Sift into the mixture and stir gently to combine. Stir in the vanilla.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 15 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter and lemon zest until very soft and lighter in colour.
6.
Sift in the icing sugar and add the lemon juice. Beat until incorporated and creamy. If necessary add a little milk and beat until blended.
7.
Spoon into a piping bag.
8.
Invert 1 cake onto a plate and pipe the buttercream to cover the cake.
9.
Place the other cake on top and sift icing sugar over the top.
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