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Raspberries and cream cake with rose petals recipe

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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
Vegetarian

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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2620kj
629kcal 31%
Fat
43g 62%
Saturates
24g 119%
Sugars
42g 47%
Salt
0.3g 6%

of the reference intake
Carbohydrate 57.2g Protein 6.1g Fibre 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.

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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).

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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.

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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.