Sweet Pea and Tarragon Cake (Gluten-Free)

Ingredients

for the cake

• 2 cups pea puree, from roughly 3 cups
• 2 cups (400 grams) sugar
• 1 cup vegetable oil
• 4 large eggs at room temperature
• 2⅓ cups (280 grams) gluten free flour blend, such as Bob’s Red Mill’s 1-to-1
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• pinch freshly-grated nutmeg
• ½ teaspoon salt
• 1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried
• zest from 1 large lemon (reserve a pinch for the buttercream)
• juice from ½ lemon
• ½ teaspoon lemon extract
• 1 teaspoon vanilla extract

for the buttercream

• 7 egg whites
• 1¼ cup (198 g) sugar, superfine if you have it
• 3 sticks (1½ cup) unsalted butter, cool but not cold and cut into cubes
• 2 tsp vanilla extract
• pinch of lemon zest
• pinch of salt

Instructions

for the cake

1. Preheat the oven to 325 degrees F. Butter 3 x 6 inch (or 2 x 8 inch) cake pans, line with parchment paper circles, sprinkle with flour, and tap out excess.
2. Bring a saucepan of water to a boil, then add the peas and cook for 3 minutes, or until they are soft. Drain and purée the peas.
3. In a stand mixer fitted with a paddle attachment (or a handheld mixer), beat the oil and sugar for about 3 minutes on medium speed, then drop the speed and add the eggs one at a time. 3 minutes on medium speed until everything is blended and creamy.
4. Sift together the dry ingredients and gently add to the wet components, mixing on low speed just until blended. Combine the pea puree, tarragon, lemon juice, zest, lemon essence, and vanilla extract in a small mixing bowl.
5. Bake for 20 minutes without opening the oven, then flip the pans and bake for another 5-7 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the pans on cooling racks for 15-20 minutes or until they are safe to handle.
6. To release the cakes, run a sharp knife along the sides of the pans, then flip them out onto cooling racks, remove the parchment paper, and set aside to cool to room temperature. If desired, level the cakes before assembling. Place the first layer smooth side down on a cake board or serving plate and cover with a thick coating of buttercream. Place the second layer on top of the first, press lightly, and frost the top with buttercream. Place the last layer on top of the cake and ice the top and sides. If your kitchen is hot and the cake is wobbly, put it in the freezer for about 10 minutes to firm up the buttercream. Serve with flowers as a finishing touch. Allow 3-4 days for the dish to get to room temperature before serving.

for the buttercream

1. To eliminate any traces of oil, wipe the metal bowl of an electric stand mixer, the whisk attachment, and a whisk with vinegar or lemon juice and a paper towel.
2. Fill a pot halfway with water and bring to a boil, then lower to a low heat to create a double boiler. Add the egg whites and sugar to a metal mixing bowl set over a saucepan of boiling water (bowl should fit snugly but not contact the water). Stir frequently with a whisk until the temperature of the mixture reaches 140 degrees on a candy thermometer, or until all of the sugar has dissolved, the egg whites are heated, and the mixture is frothy. Remove the pan from the heat.
3. For around 10 minutes, beat the egg whites and sugar on high speed until the bottom of the basin is totally neutral. Switch to the paddle attachment and reduce the mixer’s speed to low.
4. Mix in the butter chunks gradually until the texture is smooth. Keep mixing if the buttercream curdles; it will come back together.
5. Mix in the vanilla extract and lemon zest well. Taste, then season with a touch of salt. If you want a stronger lemon taste, add 14 tsp lemon extract, tasting as you go until you get the flavor you want.
6. Buttercream may be kept in an airtight container in the fridge for 3 days or frozen for up to 6 weeks.

Source: oh honey bakes

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