230g salted butter, softened, plus extra for greasing
180g light muscovado sugar
4 tsp rosewater
2 tsp vanilla extract
4 large eggs, beaten
160g potato starch
3 tsp gluten free baking powder
160g ground almonds
For the filling and topping
225ml double cream
1 quantity rose buttercream (see page 236), or extra whipped cream
50g pistachio nuts, finely chopped
Fresh or crystallised rose petals (optional)
2 x 20cm sandwich tins
1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Line the base of the cake tins with discs of baking parchment and butter the sides.
2 Cream the butter, sugar, rosewater and vanilla extract together in a bowl with an electric hand whisk or balloon whisk until light and fluffy. Gradually add the eggs, beating well between each addition. If it looks like the mixture is starting to curdle, add a couple of tablespoonfuls of the potato starch and beat again – it should come right.
3 Sift the potato starch, baking powder and ground almonds together over the mixture and fold in gently but thoroughly.
4 Scrape into the prepared tins and gently level the surface. Bake for 25–30 minutes until golden, springy to the touch and a skewer inserted into the centre comes out clean.
5 Leave in the tins for 10–15 minutes, then run a thin bladed knife around the inside of the tins. Turn out the cakes and place, right side up, on a wire rack. Leave to cool.
6 When the cakes are completely cold, whip the cream until thick, but not grainy. Put one of the cakes onto a plate and spread the cream almost to the edge. Place the other cake gently on top and twist it back and forth a little, just until the cream is peeking out between the layers.
7 Pipe or spread the buttercream over the top of the cake, or top with more whipped cream. Sprinkle with chopped pistachios and scatter over a few fresh or crystallised rose petals if you have them.
Recipe courtesy of The Big Lunch - ‘Recipe taken from River Cottage Gluten Free, published by Bloomsbury, £20. Photography © Laura Edwards’