Raspberries and cream cake with rose petals

Fancy and flavoursome, this floral-inspired cake – with pretty pink petals, sweet raspberries and cream – is perfect for a special occasion.

Prep time: 35 minutes

Cook time: 25 minutes

Servings: 12 people

Preparation

5. 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.

6. 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.

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm loose-bottomed cake tins and set aside.

2. In a bowl, beat 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).

3. 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.

4. 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.

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

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

Preparation

5. 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.

6. 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.

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm loose-bottomed cake tins and set aside.

2. In a bowl, beat 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).

3. 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.

4. 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.