Rose and almond layer cake
With alternate layers of rose and almond sponge, this cake is as pretty as it is delicious.
Ingredients
Method
Ingredients
- Almond sponge:
- 115 grams very soft butter
- ½ cup caster sugar
- ¾ cup self-raising flour
- 1/3 cup ground almonds
- 2 eggs
- ¼ teaspoon vanilla essence
- ¼ teaspoon almond essence
- ½ tablespoon milk
- Rose sponge:
- 225 grams very soft butter
- 1 cup caster sugar
- 1½ cups self-raising flour
- 2/3 cup ground almonds
- 3 eggs
- ½ teaspoon vanilla essence
- 1 tablespoon rose water
- 1¼ teaspoons pink food colouring
- Butter cream icing:
- 250 grams butter, softened
- 1 tablespoon rose water
- 3 cups icing sugar
- ¼ cup milk
Method
- Preheat the oven to 175°C. Grease and line 2 x 20cm cake tins with baking paper.
- For the almond sponge, put all the ingredients into a mixing bowl and beat with an electric beater until smooth. Spoon into one of the 20cm tins.
- Bake for 30-35 minutes or until a skewer pierced comes out clean. Cool in the tin for 10-15 minutes before turning onto a cake rack to cool completely.
- Clean the tin, grease and re-line it with baking paper. Beat together all the ingredients for the rose sponge. Divide the mixture equally between the two tins and bake as for the almond sponges (above).
- Cool the rose sponges in the tins for 10-15 minutes before turning onto a cake rack to cool completely.
- To make the icing: beat the butter until pale and fluffy. Gradually add the rose water and half the icing sugar. Then add the remaining icing sugar and milk and beat until smooth.
- Place a rose sponge on a serving platter and spread with a little of the butter cream icing. Place the almond sponge on top of the rose sponge and spread with a little more icing. Top with the remaining rose sponge and then spread icing over the top and sides of the cake.
- Decorate the top with unsprayed rose petals of your choice, if wished.