Directions:
- Make the frosted rose petals the day before.
- Separate the petals and spread the castor sugar over a plate.
- Holding one petal at a time, lightly paint both sides with egg white.
- Spoon sugar over it, then using tweezers, shake off the excess.
- Dry on parchment paper for a day.
- (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
- Butter two 8-inch round cake tins and line their bases with parchment paper.
- Tip the sugar into a mixing bowl and add the softened butter.
- Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
- Sift together the flour and baking powder, then sift over the cake mixture.
- Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
- Stop folding as soon as the flour traces have gone.
- Whisk the egg whites until they just hold their shape.
- Gently fold in a third of the egg white into the cake mix, using a whisk.
- Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
- Lightly fold in the raspberries.
- Divide between the prepared tins and level the mixture using a round bladed knife.
- Bake for 30-35 minutes.
- Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
- Set one cake on a serving plate.
- Spoon the clotted cream on top.
- Scatter the raspberries over and put the other cake on top.
- Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
- Drizzle the icing over the cake.
- Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.84 Kcal (1423 kJ) | ||
| Calories from fat | 169.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.83g | 29% | |
|---|---|---|---|
| Cholesterol | 92.48mg | 31% | |
| Sodium | 153.53mg | 6% | |
| Potassium | 190.09mg | 4% | |
| Total Carbs | 38.5g | 13% | |
| Sugars | 23.69g | 95% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 89.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 334.1 Kcal (1399 kJ) | ||
| Calories from fat | 166.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.51g | 29% | |
|---|---|---|---|
| Cholesterol | 90.91mg | 31% | |
| Sodium | 150.94mg | 6% | |
| Potassium | 186.88mg | 4% | |
| Total Carbs | 37.85g | 13% | |
| Sugars | 23.29g | 95% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 6.24g | 13% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 87.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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