Persian Lime Cake with Raspberry Buttercream – Fustini's Oils & Vinegars
Persian Lime Cake with Raspberry Buttercream - Gluten-free, infused with Fustini’s Persian Lime Olive Oil and topped with creamy raspberry buttercream. Perfect for dessert!
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Cooking tools:
- Stand mixer
- Sifter
- Cake tester
- Cooling rack
- Cake pan
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 2 1/2 cups gluten-free flour blend, we used Cup4Cup GF Flour
- 1 1/2 cups granulated sugar
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup Fustini’s Persian Lime Olive Oil
- 2/3 cup water or milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 12 ounces unsalted butter, softened
- 12 ounces organic powdered sugar, preferably tapioca based, such as Wholesome
- see note (about 3 cups, spooned)
- 2 tablespoons Fustini’s Raspberry Balsamic Vinegar
- 3/4 teaspoon Diamond Crystal kosher salt
- for table salt, use about half as much by volume or the same weight
- 3 ounces heavy cream, straight from the fridge
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