Bernard is an impressive baker and we’re all impressive cake lovers, so it would have been rude not to have a go!
So here is our take on this weeks sandwich cake – Lemon and Poppy seed – with blueberry jam and butter cream filling. And it’s all gluten free!
200gm rice flour
200gm caster sugar
1tblsp custard powder
splash of milk
jucie and zest of 2 lemons
1 1/2 tblsp poppy seeds
Standard sponge mix – except – when you have measured the flour take out a tablespoon of it and add the custard powder – gives a nice silky texture and excellent vanilla taste!
Butter icing is 75gm butter & 175gm icing sugar – 4 drops vanilla essence
Tasted as good as it looked!
Next week – bread