Jubilee cake
- Mary Cadogan
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Cuts into 12 slices
More effort
Cook: 1 hr - 1 hr and 15 mins
Plus a day for drying rose petals
A star rating of 4.5 out of 5.17 ratingsRate
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This beautifully decorated layered raspberry and almond cake is finished with delicate sugared rose petals. Perfect for special occasions
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Ingredients
Nutrition
Units:
MetricUS
-
175g golden caster sugar
-
175g butter
softened
-
4 large eggs
separated
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100g self-raising flour
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1 tsp baking powder
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100g ground almonds
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a few drops of almond
extract
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125g punnet raspberries
For the filling
- 227g clotted cream
- 125g punnet raspberries
For the decoration
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2 pink roses
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50g - 85g golden caster sugar
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1 egg white
lightly beaten to a froth
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100ml icing sugar
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Nutrition: per serving
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kcal444
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fat31g
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saturates16g
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carbs37g
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sugars28g
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fibre1g
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protein6g
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salt0.58g
low
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Method
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step 1
Make the frosted rose petals the day before. Separate the petals and spread the caster sugar over a plate. Holding one petal at a time, lightly paint both sides with egg white. Spoon sugar over it, then using tweezers, shake off the excess. Dry on baking parchment for a day.
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step 2
Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter. Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
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step 3
Sift the flour and baking powder over the cake mixture. Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract. Stop folding as soon as the flour traces have gone.
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step 4
Whisk the egg whites until they just hold their shape. Gently fold a third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix and lose the lightness of the egg whites.
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step 5
Lightly fold in the raspberries. Divide between the prepared tins and level the mixture using a round-bladed knife. Bake for 30-35 minutes. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
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step 6
Set one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and put the other cake on top. Blend the icing sugar with 1-11⁄2 tbsp cold water until it is smooth and coats the back of a spoon thinly. Drizzle the icing over the cake. Scatter the rose petals over and around the cake, dust with icing sugar and serve.
Recipe from Good Food magazine, June 2002
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A star rating of 4.5 out of 5.17 ratings
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