You’ll need:
- 110g unsalted butter
- 110g caster sugar
- 2 eggs
- a pinch salt
- 110g gluten free plain flour mix
- ½ tsp baking powder
- 100g shelled pistachios, finely chopped
- 1 tsp rosewater
- 450g tub of buttercream (Betty Crocker is gluten free, but read the label to check others)
- a few drops of pink food colouring
- Preheat your oven to 180°C/350°F/gas mark 4.
- Cream the butter and sugar together in a bowl until the mixture is smooth.
- Add the eggs, one at a time, combining well.
- Add the salt, flour mix and baking powder and beat the mixture until you have a sticky batter.
- Fold in the pistachios.
- Divide the mixture into 12 silicone cupcake cases, or into a non-stick shallow bun tray.
- Bake for 15 minutes. Leave to cool before removing from the moulds.
- Slice the tops off the cakes to level them out, then slice in half to make a top and bottom.
- Beat the buttercream and rosewater together and add a dollop on the bottom halves of each cake.
- Press the tops on each to make a sandwich then add buttercream to the top of the cake. Smooth it out with a palette knife or butter knife.
- Swirl a little pink food colouring on the top of each cake, using a toothpick and create your own brilliant time vortex.
Thank you for using the correct plural of vortex.
ReplyDeleteIt's not a word we've ever used on the site before, but we like it!
DeleteIt feels right that the time vortex is gluten free.
ReplyDeleteI had forgotten how much time Bonnie Langford spent screaming until I rewatched some of her eps last week. Dear god.
ReplyDeleteSylvester McCoy is definitely MY Doctor. So looking forward to meeting him at the weekend!