English rose cake

Name: English rose cake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 15
Cuisine: Global
Ingredients: 350 grams butter, softened; 500 grams golden caster sugar; 6 larges eggs; 200 grams full-fat natural yogurt; 500 grams plain flour; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1 teaspoon rosewater; 140 grams golden caster sugar; 1 teaspoon rosewater (depending on your taste); 85 grams raspberry, defrosted if frozen, plus 100g to decorate; 250 grams icing sugar; 300 milliliters double cream; 1 rose petal and crystallised rose petals (see step-by-step, above), to decorate

If you want to add more lacto ovo vegetarian recipes to your repertoire, English rose cake might be a recipe you should try. This recipe serves 15. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 7g of protein, 29g of fat, and a total of 630 calories. It works best as a dessert, and is done in around 1 hour and 55 minutes. Head to the store and pick up butter, rosewater, double cream, and a few other things to make it today. Users who liked this recipe also liked English Rose Jam Cake Stacks, Confession #107: I’m a Lousy Cake Froster… Chocolate Rose Cake, and Rose Cake.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops.

Ingredients you will need

Base

Equipment you will use

Whisk

Bowl

Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.

Equipment you will use

Wire Rack

Oven

To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat.

Ingredients you will need

Sugar

Syrup

Water

Equipment you will use

Frying Pan

Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.

Ingredients you will need

Rose Water

Syrup

Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.

Ingredients you will need

Powdered Sugar

Raspberries

Vanilla

Cream

Icing

Seeds

Syrup

Equipment you will use

Sieve

Whisk

Bowl

To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.

Ingredients you will need

Raspberries

Cream

Icing

Equipment

Ingredients

Servings:

350grams

butter, softened 500grams

golden caster sugar 6larges

eggs 200grams

full-fat natural yogurt 500grams

plain flour 2teaspoons

baking powder 1teaspoon

vanilla extract 1teaspoon

rosewater 140grams

golden caster sugar 1teaspoon

rosewater (depending on your taste)85grams

raspberry, defrosted if frozen, plus 100g to decorate 250grams

icing sugar 300milliliters

double cream 1

rose petal and crystallised rose petals (see step-by-step, above), to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.