Raspberries and cream cake with rose petals recipe
Fancy and flavoursome, this floral-inspired cake – with pretty pink petals, sweet raspberries and cream – is perfect for a special occasion.
See method- Serves 12
- 35 mins to prepare and 25 mins to cook
- 629 calories / serving
Ingredients
- 250g unsalted butter, softened, plus extra for greasing
- 250g caster sugar
- 4 large eggs
- 200g self-raising flour, sifted
- 50g ground almonds
- 1 tsp baking powder
- 2 lemons, zested
- splash milk, if needed
For the filling
- 100g mascarpone
- 200ml whipping cream
- 3 tbsp icing sugar
- 200g frozen raspberries, defrosted and drained
For the icing
- 125g unsalted butter, softened
- 175g icing sugar
- 1 lemon, finely zested
- 2 tbsp milk
- pink food colouring
- edible rose petals, to decorate
Each serving contains
- Energy
- 2620kJ 629.0kcal
- Fat
- 43g
- Saturates
- 24g
- Salt
- 0.3g
- Sugars
- 42g
of the Reference intake
Carbohydrate 57.2gProtein 6.1gFibre 2.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm loose-bottomed cake tins and set aside.
- In a bowl, cream the butter and sugar with an electric whisk, until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk – it should fall off a spoon when tapped).
- Divide the mixture evenly between the three tins and bake for 20-25 mins, or until a skewer inserted into the centre comes out clean. Turn out on to wire racks to cool.
- Meanwhile, make the filling. In a large bowl, whip the mascarpone with the cream and icing sugar, until stiff enough to just hold its shape. Fold in the raspberries and set aside.
- For the icing, beat the butter and icing sugar in a bowl, until light and fluffy. Add the lemon zest, milk and a few drops of food colouring, until the desired shade of pink is reached.
- To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling. Top with the third and final sponge. Using a spatula, spread the frosting over the cake and scatter over the rose petals.
- See more Mother's Day recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
