GF MAPLE SYRUP CAKE:
3 cups gluten-free Namaste flour
6
teaspoons baking powder
1 teaspoon bicarbonate of soda
1
Pinch of salt
3/4 cup grapeseed oil
1 1/2 cup maple
syrup
3 eggs
3 teaspoons vanilla
Preheat oven to 350 °. Place rack in center of oven.
Use
grapeseed oil to grease three 8-in diameter cake tins. Line
bottom
with parchment paper.
In a bowl, sift flour, baking
powder, baking soda, and salt.
Mix oil and maple syrup together.
Add eggs and vanilla, and mix well.
Add sifted ingredients and
stir in well. Separate batter into 3 bowls and
pour red natural
food dye (plus a bit of beet juice) into one bowl, blue &
yellow into another bowl, and yellow into another bowl. Pour batter
into
each tin.
Bake in oven for 30-35 minutes or until the
middle bounces back when
touched. Let cool 10 minutes, then run
a thin blade around cakes to
separate from tin. Remove cakes
from tins and leave to cool completely on
a wire rack. Wrap in
plastic wrap to stay moist until ready to ice.
ICING IN BETWEEN LAYERS:
1/2 c Salted butter, softened
1
3/4 c Powdered sugar
1/2 c Honey
1-2 TBSP of honey to taste
Beat softened Butter on high speed until light and fluffy.
Slowly add powdered sugar on medium speed until fully mixed in.
Add honey and vanilla extract and beat until icing is smooth and free
of
lumps.
Chill for 15 minutes until icing thickens and
spread on the cake
GANACHE:
1/2 c scalded heavy cream
4 oz grated Baker's
chocolate
1 t vanilla extract
Pince salt
1/4 maple syrup
Leaves:
Gum paste
Food coloring
Vegetable shortening
Heat over boiling water in a bowl until smooth with boiling water
not
touching the bottom of the bowl or use double boiler.
To assemble cake:
Put one layer on cake stand, ice the top, then
apply the next layer, ice that
top, and then add the next
layer.
Pour warm ganache over the top of the cake and decorate
with gum paste
leaves.