Photo: David Holifield
English rose cake
15 ingredients
40 min
Cuts into 15 slices
openrecipes
A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals
Estimated Nutrition (whole recipe, rough)
911
Calories
38g
Protein
25g
Fat
130g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1 tsp vanilla extract
- 300ml double cream
- rose petal pieces and crystallised rose petals (see step-by-step, above), to decorate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes