Summer Berry Cake with Crystallised Rose Petals
for the cake
- 350g (12oz) Tate & Lyle Golden Caster Sugar
- 350g (12oz) unsalted butter, softened
- 6 large eggs (at room temperature, beaten)
- 350g self-raising flour
for the crystallised rose petals
- 3 rounded tbsp Tate & Lyle Golden Caster Sugar
- 1 small egg white
- 1 unsprayed rose
for the filling
- 1½ rounded tbsp Tate & Lyle Golden Caster Sugar
- 200ml double cream
- 150g raspberries
- 150g blackberries
- 50g blueberries
- Tate & Lyle Icing Sugar (to dust)
HOW TO MAKE THIS RECIPE
- Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.
- Put the butter and Tate & Lyle Golden Caster Sugar in the bowl of an electric mixer and, using the beater attachment, beat at high speed for 5 minutes until really soft and creamy. Scrape down the sides from time to time.
- Next, add the beaten egg little by little, about a dessertspoon at a time, making sure that it has been well incorporated before you add the next amount. If the mixture does curdle, just beat in a little flour to bring it back together again.
- Next, sift a quarter of the flour over the creamed cake mixture and, using a large metal spoon, gently fold it in. Don’t be tempted to fold in any more or you will end up with small pockets of flour in the mixture. Repeat, sifting the flour each time over the mixture.
- Divide the mixture between the cake tins and smooth the tops with a flat-bladed knife to make a very gentle hollow in the middle which will prevent the cakes from peaking too much.
- Unless you have two ovens, you will have to bake the cakes on the bottom, middle and top shelves of the oven for about 25-30 minutes, swapping the cakes around every 10 minutes so they cook evenly. They are ready when golden brown, well risen, and the tops of the cakes spring back when lightly touched. Remove, cool in their tins for a few minutes then turn out, remove the paper and cool completely on a wire rack.
- Lightly beat the egg white in a bowl with a fork, and place the Tate & Lyle Golden Caster Sugar in another small bowl. Remove the petals from the rose and, one at a time, lightly brush them all over with the egg white. Dip them in the Tate & Lyle Golden Caster Sugar to evenly coat, lay them out on a plate and leave in a cool place to dry for 1-2 hours, or longer if you can.
- Divide it between 2 of the cakes, spreading to the edges, then scatter over the fruit. Stack the cakes on top of each other, then place the last cake on top and carefully lift onto a serving plate. Lightly dust this top layer with icing sugar before decorating with the crystallised rose petals and serving.
You will also need 3x20cm (8”) sandwich tins cake tin greased and the bases lined with parchment paper.