Thursday, June 19

English Rose Cake

So what happens when a blogger hasn't baked in three whole weeks...?

...Of course, she goes into a mental state of disrepair and bakes an enormous three tiered cake to compensate for all of the empty cake tins haunting her kitchen since.



I'm back from university and currently in a state of 'detox'. One from life, fitness and quite frankly, just from everything. 
Sometimes you just need to take a big step back, a deep breathe and reflect on everything that's going on to get yourself back on track, y'know?
Well that's me right now. 
So sorry for not being present on the blog all too often, starting a new job, fitness plan and 'detox' is draining me of all energy. It was only yesterday I realised, 'Balls. I haven't baked in three weeks?! I swear it can't be that long!?' 

With a little free time on my hands, I set about putting this fact straight.


I've been eyeing up this recipe on BBC Good Food for a while, I always thought it looked so god darn pretty with the runny pink raspberry icing. 
I've tweaked it a little here and there, but the recipe in general is a cracking and simple one.
Perfect for a girl's summer birthday or a picnic I'm thinking.




The English Rose cake is a three tiered rose scented sponge, layered with fresh raspberries and rose whipped cream and topped with a bright raspberry pink icing.


To make your own English Rose Cake, you will need:

- 350g butter, softened
- 500g golden caster sugar
- 500g plain flour
- 2tsp baking powder
- 6 eggs
- 1 tsp vanilla extract
- 2tsp rose water
- 200g full fat natural yoghurt

- 300ml double cream
- 1tsp rose water
-250g icing sugar
- 250g raspberries
- A couple of fresh rose petals to decorate

Preheat your oven to 160C/140 fan and line three 20cm cake tins with baking parchment. 


Weigh out all of the cake ingredients into a large mixing bowl.






Mix together all of the ingredients until well combined and divide into the three cake tins. Slide all three tins into the oven for 45 minutes in total. (I moved them around after 15 minutes to make sure each cake had an even time in each position.)
Once cooked, golden and springy to touch, let the cakes cool down for 10 minutes in their tins before cooling completely on a wire rack.


In the meantime, take half of the raspberries and cut them up into halves for the inside of the cake. From the other half, save a few raspberries to decorate the top and then moosh up the rest with a fork.


Sieve the squashed raspberries to remove the pips and slowly add the icing sugar to the juice. 


Stir together to make the thick raspberry icing to dribble over the sides.
Whip up the double cream until thick, adding 1-2tsp of rose water depending on your taste.

Place the cake with the flattest bottom onto the serving plate before layering with half of the cream and chopped raspberries.


Follow the same method with the second layer, and finally crown the cake with the top sponge.


Spoon on the hot pink icing and let it dribble delectably down a few of the sides.



Sprinkle on some raspberries, rose petals and a touch of icing sugar for decoration... And there you have it. 


Such a simple, light and flavoursome cake that just screams a taste of an English summer.






Mmmmm.....Cake.
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18 comments

  1. Wow! This cake looks fantastic!

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  2. WOW - so beautiful looking and such gorgeous photos. Now I really want that cake!!

    Rosie xx

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    1. Aww thanks Rosie :) I'll send you a piece! x

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  3. Yay you're back and making me salivate at work! The pink icing is the er... icing on the cake...

    www.thenextactivity.com

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    1. Wayyy great pun Meryl! Sorry I was away for so long! x

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  4. Oh my gosh that looks amazing! Love love love the color, it's just perfect. Pinned! :)

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  5. Oh sweet lord, this is the most incredible work of art ever. The post, the pictures, the petals... just everything! Could you pleeeease write about some food photography tips, I can never manage to make my stuff look this good, the photos are just stunning. Love the picture of the slice head on xxx
    Lucy @ La Lingua : Life in Italy

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    1. Thanks Lucy, some very very sweet words! I never considered that idea, but I like your style! I'll have a plan and see what I can do :)

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  6. This looks like the cake of absolute dreams!
    I think that if I could look like any cake it would probably be this one, I'm so envious of your family getting to tuck into this delight!
    Lots of love L xx
    Beauty & a Cookbook

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    1. I don't think they appreciate it enough my dear! x

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  7. Emily this is so beautiful! Love it. This would be perfect for my best friends birthday in a few weeks time, but not sure I'd have time to make it. Will let you know if I do!

    Katie <3

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    1. Please please do! I promise it is as simple & easy as I said, would love to see a picture of yours! xx

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  8. wow.. i think i could look at pictures of this cake all day! looks just as delicious as it is beautiful!
    x
    Bumble Speaks

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  9. Ohmygosh. This.... this is the best looking thing I've ever seen before!!

    -- Alex at Cashmere Kangaroo

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    1. Why thank you Alex, far too kind! :)

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  10. This looks absolutely devine, my mums just popped round with a ridiculous amount of raspberries and I happen to have all the other ingredients to hand- I don't think there's an excuse good enough to not make this now.

    hannah bee

    xo

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  11. Absolutely exquisite darling, it looks straight out of a baking domestic goddess, mary berry much?
    x x x
    {The Lobster & Me}

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