230g salted butter, softened (set extra aside for greasing)
180g light Muscovado sugar
4 tsp. vanilla extract.
4 x large free range eggs, beaten
160g potato starch.
3 tsp gluten free baking powder
160g ground almonds
4 tsp. rosewater
For the filling and topping:
325ml double cream (whipped)
50g pistachio nuts, finely chopped
Any other yummy toppings you might like to add!
Preheat the oven to 180 degrees Celsius.
Line the base of the cake tins with discs of baking parchment and butter the sides.
Cream the butter, sugar, rosewater and vanilla extract together in a bowl with an electric hand whisk, until light and fluffy.
Gradually add the eggs, beating well between each addition.
If it looks like the mixture is starting to curdle, add a couple of teaspoons of the potato starch and beat again.
Sift the potato starch, baking powder and ground almonds together over the mixture and fold in gently, but thoroughly.
Pour into the prepared tins and level the surface.
Bake for 25-30 minutes until golden and a skewer inserted into the centre, comes out clean.
Leave in the tins for approximately 15min, then run a thin bladed knife around the insides of the tins, turn the cakes out and place on a wire rack – leave to cool.
When the cakes are completely cold, whip the cream until thick.
Put one of the cakes onto a plate and spread the cream almost to the edge.
Place the other cake gently on top and twist it back and forth a little, just for the cream to peek out between the two layers.
Spread the whipped cream over the top of the cake and sprinkle with chopped pistachios and any other yummies you would like to serve!