Rose Water Cakes with Roasted Strawberry Buttercream

Ingredients

        

    For the cake

  • 1 cup (256 g) all-purpose flour + 1 cup (256g) coconut flour (or just 2 cups all-purpose flour)
  • 2 cups (402 g) sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup (227 g) butter, cubed
  • ¾ cup (6 oz.) water + ¼ cup rose water (2 oz.) (or just 1 cup [8 oz.] of water)
  • 2 large eggs
  • ½ cup (4 oz.) crème fraiche or sour cream
  • 1 teaspoon vanilla extract

          

  For the buttercream

  • 3 cups (384 g) confectioners’ sugar
  • 1 (227 g) cup butter
  • Roasted strawberries*
  • 1 teaspoon vanilla
  • 1 to 2 tablespoons coconut cream


For the roasted strawberries

  • 8 oz. strawberries, hauled and sliced
  • 2 tablespoons honey
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cinnamon
  • 1 tablespoon red wine
  • 1 teaspoon agave (optional)

 


Directions

 

  1. For the roasted strawberries. Preheat the oven to 350 F / 180 C. Slice strawberries and arrange them in a single layer on a prepared baking sheet or in an iron skillet. In a small bowl mix together to the honey, olive oil, salt, lemon juice, cinnamon, red wine, and optional agave nectar. Pour this mixture over the strawberries and gently toss to coat all the berries. Roast for about 40 minutes, or just long enough for the berries to release all their juices and those juices start to thicken. Allow to cool before using in the buttercream.
  2. For the cakes. Preheat the oven to 375 F / 190 C. Grease a 13 x 9 in baking pan.
  3. In a large bowl, whisk together the flours, sugar, baking powder, salt, and baking soda until well combined. In a small saucepan, combine the butter and water, bring just to a boil. Stir into the flour mixture. In a small bowl, whisk the eggs, crème Fraiche, and vanilla extract until blended. Add to the flour mixture and whisk constantly until incorporated.
  4. Transfer the batter to the prepared baking pan. Bake for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
  5. *note. If making mini cakes, cover the cooled cake with plastic wrap and store in the fridge for 6 hours or overnight. This will make it easier to cut the cake into rounds.
  6. For the buttercream. In a standing mixer fitted with a whisk, beat together the sugar and butter until mixture is light and fluffy. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more. Add in the cooled strawberries and mix until well incorporated.
  7. Assembly. Using a biscuit cutter, cut out cake rounds from the sheet cake. Using a piping bag, pip on a single layer of buttercream on each top of the cakes. Stack three to make one mini cake. Top with a slice of strawberry and serve immediately (preferably with glass of rosé)