Flourless layer cake recipe- YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Flourless flowery layer cake By You Magazine - May 26, 2019 This flourless layer cake recipe is made extra special with the addition of pretty edible petals – the perfect gluten-free treat. Chris Alack MAKES 1 x 20CM CAKE unsalted butter for the tin 6 medium eggs, separated 250g golden caster sugar 350g ground almonds 1 1/2 tsp baking powder, sifted FOR THE FILLING 125g unsalted butter, softened 125g icing sugar, sifted 1/2 tsp vanilla extract about 100g rose petal jam or similar preserve 1. 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 golden caster sugar together for 1-2 minutes until just creamy. Gently fold the whisked egg whites into the egg yolk and sugar mixture in three goes. Finally, fold in the ground almonds and baking powder until fully combined. Divide the flourless layer cake 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. 2. For the filling, cream the unsalted butter in a medium bowl using an electric whisk for 1 minute until pale and fluffy. Gradually add the sifted icing sugar and vanilla extract while whisking – then continue mixing for 1 minute more. 3. 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. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved