Delicate Individual Glutenfree Vegan Lemon & Elderflower Cakes. Layers of light lemon & Elderflower sponge and a vibrant elderflower buttercream, decorated with a thin layer of fondant and hand-rolled roses. Top14free
Place all the ingredients in a saucepan and simmer over a low heat. Stir occasionally and remove from the heat after about 10mins. Set aside to cool.
For the Sponge Batter
Preheat the oven to 180C & grease the holes of a mini cake pan.
In a Jug, measure out the elderflower cordial, lemon juice and dairyfree milk. You may need to adjust the amount of milk to make up to 300ml of liquid in total.
Cream together the margarine, sugar and golden syrup in a large mixing bowl until pale and fluffy.
Into the bowl, add the flours, ground chia seeds and begin to stir together while slowly pouring in the liquid.
Divide the mixture between 32 holes.
Bake for 10minutes or until skewer comes out clean.
Pipe a layer of buttercream onto 16 of the mini sponges and then place another mini cake on top.
Brush the top sponge with syrup and stick on a circle of fondant. Brush the surface of the fondant circle with syrup and add some sprinkles. Pipe a small rosette in the middle of the circle and place a fondant rose on top.
*I have found that using a mixture of 100g FreeFrom Fairy Whole Grain Self Raising Flour and 200g Glutenfree self raising flour (Sainsburys, Doves Farm etc) gives a lovely fluffy sponge sturdy enough to be decorated that will not overpower the delicate flavour of the lemon & elderflower.** Just enough to make up to 300ml of liquid in total with the cordial & lemon juice.To Make a Large CakeThis makes one very deep 6inch cake that can be sliced into 3 layers and filled. Bake at 160C for 60minutes, brush the top with syrup and then bake for a further 15-30minutes until a skewer comes out clean. You could make two thinner 8inch layers but you will need to adjust the cooking time. I would check it from 45minutes onwards.