French Tart's Note:
Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name – a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Homemade Crystallised Rose Petals
My Private Note
Rose Pe ...
Units: US | Metric
- 1/2 cup butter or 1/2 cup margarine, plus
- 2 tablespoons butter or 2 tablespoons margarine
- 2 1/2 cups self raising flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 cups caster sugar
- 3/4 cup milk
- 3 egg whites
- 1 tablespoon rum or 1 tablespoon brandy
- 1/2 cup coarsely chopped fragrant rose petal
- 1/2 cup sliced almonds, toasted in oven until golden
- 1 tablespoon rose water
- 2Preheat oven to 180C/350°F.
- 3Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
- 4Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
- 5Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
- 6Cool on wire racks.
- 8Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
- 9ASSEMBLING THE CAKE.
- 10Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
- 11Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.
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Nutritional Facts for Queen Mab's Midsummer Night's Dream Rose Petal Cake
Serving Size: 1 (141 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 489.1
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 15.8 g
- Cholesterol 81.9 mg
- Sodium 244.2 mg
- Total Carbohydrate 53.7 g
- Dietary Fiber 1.3 g
- Sugars 31.0 g
- Protein 6.2 g
The following items or measurements are not included: