A visually stunning cake, perfect for spring celebrations. Adapted from "Sweet" by Ottolenghi and Goh. Reprinted with permission from Penguin Random House. Note that my pan size and cuts vary slightly from the original recipe.
Prep Time 2 hours 30 minutes
Cook Time 14 minutes
Total Time 2 hours 44 minutes
The buttercream can be made up to 3 days in advance and stored in the fridge or freezer. Just bring it back to room temperature and quickly whip it in the electric mixer to restore its fluffiness before spreading.
I use a small angled palette knife to smooth out the batter before baking and to spread the buttercream on the cake. This tool works really well for getting a smooth, even layer of buttercream all around the cake.
**Sorry about the funny units. They are required because of the plugin. Just look at the notes.**