English rose cake - Good Food Middle East
Discover how to create a stunning, professionally finished rose petal cake with homemade petals and Nielsen-Massey rose water for a delicate flavor. Perfect for special occasions!
Ingredients
- 350g butter, softened
- 500g golden caster sugar
- 6 large eggs
- 200g full-fat natural yogurt
- 500g plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp rosewater
- 140g golden caster sugar
- 1-2 tsp rosewater (depending on your taste)
- 85g raspberries, defrosted if frozen, plus 100g to decorate
- 250g icing sugar
- 300ml double cream
- rose petal pieces and crystallised rose petals (see step-by-step, above), to decorate
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