Gluten free baking has come a long way, and this cake is nowhere near the 'brick' like texture GF cakes used to be. In fact, everyone here that ate it declared they wouldn't have known it was GF.
225g/8 oz butter, room temp
125g/4 1/2 oz light brown sugar
100g/3 1/2 oz dark brown sugar
4 large eggs
1 teaspoon vanilla extract
225g/8 oz gluten free self raising flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
For the buttercream
200g/7 oz butter, room temp
430g/15 oz icing sugar (confectioners)
120g/4 oz golden syrup (corn syrup, maple syrup or honey)
Preheat your oven to 180C/160C fan/350F/Gas 4.
Grease and line two 20cm/8" cake tins.
Cream the butter and sugars together until light and fluffy. Add in your eggs a little at a time, beating well between additions. Add in the vanilla extract.
Add in the flour, baking powder and xanthan gum, mix well.
Divide the mixture equally between the tins and bake for 25-30 minutes until golden.
Remove from the oven and leave to cool.
To make the buttercream whisk the butter in a mixer until soft and fluffy then gradually add in the icing sugar, whisking well, then mix in the syrup.
Whisk the buttercream for a good 5-10 minutes until it is smooth and silky.
Spread half the butter cream in the centre and the remainder on top. I also drizzle a little syrup on top of the cake.
Note:
I used Freee branded gluten free flour.
To turn plain/all purpose GF flour into self raising GF flour:
225g/8 oz plain GF flour
3 teaspoons baking powder
1/2 teaspoon xanthan gum
Mix together.
