- 225g (8oz) gluten-free plain flour
- 1½tsp gluten-free baking powder
- ¼tsp bicarbonate of soda
- 250g (9oz) unsalted butter, softened
- 250g (9oz) light brown sugar
- 4 large free-range eggs, lightly beaten
- 100g (4oz) pecans, finely crushed
- 100ml (4fl oz) buttermilk
- 350g (12oz) blueberries
- 2tbsp maple syrup
- 300ml (½pt) double cream
- ½tsp vanilla extract
- pecans, edible dried rose petals (from Uncle Roy's) and icing sugar, to decorate
- you will need
- 2 x 20cm (8in) sandwich tins, greased and the bases lined with baking parchment
Heat the oven to 180C, 160C fan, 350F, gas 4. Sift the flour, baking powder and bicarbonate of soda into a large bowl and set aside. Beat the butter and sugar until pale and creamy, then gradually beat in the eggs until well incorporated.
Gently fold in the flour then fold in the crushed pecans and buttermilk until just combined. Divide the mixture between the prepared cake tins and spread to the edges. Bake for 20 to 25 minutes or until an inserted skewer comes out clean.
Meanwhile, heat half the blueberries over a medium heat with the maple syrup, until they just start to pop. Remove from the heat and set aside. Whip the cream and vanilla extract to soft peaks then remove half the cream to a separate bowl and marble through the blueberry mixture.
To assemble the cake; spread the blueberry cream on the top of one of the sponges then add the next layer of sponge. Spread the remaining whipped cream on top, scatter over the blueberries, pecans and edible rose petals then dust with icing sugar.