White cake (with Rum!)

White cake with strawberry filling, from Lindsay Brun (with Rum!)

INGREDIENTS

Vanilla Cakes

• 750 ml (3 cups) sifted flour
• 15 ml (1 tbsp) baking powder
• 2 ml (½ tsp) salt
• 310 ml (1 ¼ cup) buttermilk (buttermilk)
• 5 ml (1 tsp) vanilla essence
• 5 ml (1 tsp) almond essence
• 5 ml (1 tsp) rum
• 180 ml (¾ cup) vegetable oil
• 4 eggs
• 450 ml (1 ¾ cup) sugar
• The zest of a washed lime
• The zest of a washed orange
• 5 ml (1 tsp) grated nutmeg

Balsamic Strawberries

• 1.5 L to 2 L (6 to 8 cups) sliced ​​strawberries
• 60 ml (4 tbsp.) sugar
• 30 ml (2 tbsp.) balsamic vinegar
• 5 ml (1 tsp) vanilla essence
• 6 to 7 turns of the pepper mill, to taste

Toppings

• Whipped cream
• 125 ml (½ cup) fresh mint
• 125 ml (½ cup) chopped pistachios and/or almonds

Preparation

Vanilla Cakes

1. Preheat the oven to 180°C (350°F) and place the rack in the center.
2. Butter and flour two 20 cm (8 inch) diameter molds and set aside.
3. In a bowl, mix the flour, baking powder and salt. To book.
4. In a measuring cup, combine the milk, vanilla and almond essences and rum. To book.
5. In another bowl, with an electric mixer, beat the eggs with the sugar for about 10 minutes or until the mixture turns white. Add the oil in a drizzle while whisking.
6. At low speed, add the lime zest, orange zest, nutmeg and dry ingredients, alternating with the milk, until the dough is smooth and homogeneous.
7. Divide the batter among the pans and bake for 45 to 50 minutes or until a toothpick inserted in the center of the cakes comes out clean.
8. Leave to cool for 15 minutes. Unmold and let cool completely on a rack.

Strawberry filling

1. Place the sliced ​​strawberries in a bowl.
2. Add the sugar, balsamic vinegar, vanilla essence, pepper and mix using a wooden spoon.
3. Leave to macerate for 15 minutes at room temperature. To book.