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Recipe by Mary Cadogan

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1. Make the frosted rose petals the day before. Separate the petals and spread the caster 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 baking parchment for a day.
2. Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. 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.
3. Sift the flour and baking powder 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.
4. Whisk the egg whites until they just hold their shape. Gently fold a third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix and lose the lightness of the egg whites.
5. 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.
6. Set one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and put the other cake on top. Blend the icing sugar with 1-11⁄2 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.

Per serving

444 kcalories, protein 6g, carbohydrate 37g, fat 31 g, saturated fat 16g, fibre 1g, salt 0.58 g

'We enjoyed the tartness of the raspberries and the cake's richness. This is something to show off. The roses were easy, with stunning results.'

Latest comments and suggestions

• Val

  28 May 2008

  Val commented on this recipe

  I made this as a contribution to friends' anniversary buffet but never got to taste it, it disappeared so quickly. It certainly looked lovely and the rose petals are most impressive but very easy to make. I'd certainly make it again, and cut myself a wodge before anyone else gets to it !

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• madkazza

  22 July 2008

  madkazza rated and commented on this recipe

  

  This is a truly wonderful cake for a special occasion. I have made it three times now and it always attracts loads of compliments and disappears in record time! The rose petals are easy to make, if a little time consuming, but look so beautiful. The sponge is very light and moist and the clotted cream an inspired idea.

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• goodfood

  23 July 2008

  goodfood commented on this recipe

  Both of my daughters say this is the best cake that I have ever made. Moist and richly flavoured with ground almonds. The raspberries give it a lovely sharp fruity taste. A cake to impress and it bakes perfectly every time!

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• Erica

  09 December 2008

  Erica rated and commented on this recipe

  

  made this cake for friends birthday. was really lovely, despite being slightly dry in the middle.

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• Cake Fairy

  01 June 2009

  Cake Fairy commented on this recipe

  I made this cake for a picnic, 35 people came and brought cakes this cake went first. It looked beautiful and tasted better - should have more than 2 ratings!

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• trixyvixy

  29 June 2009

  trixyvixy rated and commented on this recipe

  

  i tried this without the roses because i didnt have time. The cake was lovely though. Will try it agin with the petals

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• TheArmadillo

  14 July 2009

  TheArmadillo rated and commented on this recipe

  

  Absolutely wonderful cake - I have made it a couple of times for family parties (but doubled the size as large number of people). Very moist and very much complemented and admired. Even I liked it (and I don't usually like cake). Now requested for family events ;) I used frozen rasberries for the cake mix and they worked well as had already released a lot of juice. Never bothered with the petals though as didn't have time - just arranged fresh raspberries in a pile on top and dredged icing sugar over. Looked good and tasted amazing.

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• Linda's Recipes

  29 July 2009

  Linda's Recipes commented on this recipe

  My daughter made this cake on the spur of the moment Saturday afternoon when we went to visit. She didn't have a chance to do the petals so decorated with extra raspberries. My son-in-law ate at lease half in one sitting and hid the last portion for himself the next day. It was absolutely delicious so I am attempting it myself this coming weekend.

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Ingredients

• 175g golden caster sugar
• 175g butter (ideally Welsh), softened
• 4 large British eggs , separated
• 100g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• a few drops of almond extract
• 125g punnet raspberries , Scottish if you can get them

FOR THE FILLING

• 227g Cornish clotted cream
• 125g punnet raspberries

FOR THE DECORATION

• 2 pink roses
• 50g - 85g golden caster sugar
• 1 egg white , lightly beaten to a froth
• 100ml icing sugar

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Cook 1 hr min 1 hr 15 mins

Plus a day for drying rose petals

Ingredients

• 175g golden caster sugar
• 175g butter (ideally Welsh), softened
• 4 large British eggs , separated
• 100g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• a few drops of almond extract
• 125g punnet raspberries , Scottish if you can get them

FOR THE FILLING

• 227g Cornish clotted cream
• 125g punnet raspberries

FOR THE DECORATION

• 2 pink roses
• 50g - 85g golden caster sugar
• 1 egg white , lightly beaten to a froth
• 100ml icing sugar

Per serving

444 kcalories, protein 6g, carbohydrate 37g, fat 31 g, saturated fat 16g, fibre 1g, salt 0.58 g

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