My “Go To” Celebration Cake

I love baking. I am not going to lie but it hasn’t always been the case. In fact, I wasn’t a very confident baker after having numerous cake and bake fails over the years. I have since learnt that you just have to be very precise. Baking is a science and each little component comes together in its correct measurements to create delicious wonders. This cake is my “go to” bake for celebrations. It’s incredibly easy and uses a few ingredients that I always have in my store cupboard.

I have made it for birthdays, anniversaries and just because it’s a blimmin’ good cake. The gluten-free base is moist, sweet and the topping is tart. The combination works perfectly. Plus it’s a beautifully rustic cake to look at. Taking about an hour from start to finish to bake you could have it on the celebration table within an hour and a half or so. A little time for cooling and a quick decoration and you are good to go.

With regards to the decoration, feel free to mix it up. I tend to use frozen berries and then add fresh fruit on top. I am loving in-season apricots at the moment and a little mint but equally you could use all fresh fruit or even no fruit! I also use frozen berries because I can keep them in my freezer for when I just want to whip up the cake at short notice. If you fancied a little more indulgence substitute the creme fraiche with whipped cream or maybe you might have Greek yoghurt in your fridge. This would work well too.

My “Go To” Celebration Cake
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For the base
  1. 200g caster sugar
  2. 150g ground almonds
  3. 1 level tsp baking powder
  4. 200ml vegetable or sunflower oil
  5. 4 eggs
  6. Zest of 1 large lemon
  7. 1 tsp lemon oil (optional or use more zest)
For the topping
  1. Creme Fraiche
  2. Frozen mixed berries, defrosted
  3. Mint leaves
  4. Edible glitter/ icing sugar to decorate (optional)
Instructions
  1. Preheat oven to 180C/Gas 4/350F
  2. Line and grease a 20cm round tin with baking parchment.
  3. Mix the ground almonds, sugar, baking powder and zest. Whisk eggs, lemon oil and oil together and add to dry ingredients. Mix well together.
  4. Pour mixture into your lines tin. Bake in your preheated oven for 50-60 minutes until the cake is golden brown and an inserted skewer comes out clean. I always check after 50 minutes.
  5. Leave cake to cool completely. Remove from cake tin. Present cake upside down. It tends to have a cleaner surface for decorating that way.
  6. Top with as much creme fraiche as you dare, defrosted berries, mint and edible glitter.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

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