Pretty Petal Cake
Crystallized petals are a little fiddly to prepare but they add a simple elegance to this pretty cake, which will be admired by all.
200 g (7 oz) butter at room temperature
200 g (7 oz) caster sugar
3 large free-range eggs
1 teaspoon vanilla essence
2 tablespoons rose water
300 g (10 oz) self-raising flour, sifted
125 ml (4 fl oz) whole milk
4–5 heaped tablespoons strawberry jam
Orange flower buttercream
275 g (9 oz) icing sugar, sifted
50 g (2 oz) butter at room temperature
2 tablespoons orange flower water
Crystallized petals
20 very fresh rose petals
2 large free-range egg whites at room temperature, lightly beaten
200 g (7 oz) caster sugar
Serves 8–10
Baking time 30 minutes
1 First make the crystallized petals. Rinse the petals in cold water and dry thoroughly on kitchen paper. Cover a baking sheet with baking parchment. Brush the petals with egg white using a small pastry brush, taking care to cover every bit. Dip the petals into the caster sugar until coated on both sides. Shake off any excess sugar, then place on the baking sheet and leave to dry for at least 5 hours in a warm room, or preferably overnight.
2 To make the cake, preheat the oven to 180°C (350°F), Gas Mark 4, and grease and line the bottoms of two 20 cm (8 inch) loose-bottomed cake tins. Lightly cream the butter until light and fluffy, then beat in the caster sugar until just combined. Beat in the eggs one at a time, followed by the vanilla essence and rose water. Gently fold in the flour, taking care not to overwork the mixture, then stir in the milk.
3 Divide the mixture between the tins and bake in the preheated oven for 30 minutes until golden. Leave the cakes to cool before releasing them from the tins.
4 Sandwich the cakes together with strawberry jam and leave to set for 30 minutes. To make the buttercream, place the icing sugar in a large mixing bowl and beat in the butter and orange flower water until smooth. Ice the top of the cake with the buttercream and carefully place the crystallized petals on top.
Recipe found in the book, Bake a Boo
http://www.octopusbooks.co.uk/
The recipe has been provided by Salter Housewares, available at www.salterhousewares.com.