Golden Jubilee Cake
This is a recipe I got from Good Food Magazine. It was developed to celebrate the Queen's Golden Jubilee. It is delicious and worth all the extra trouble for any special occasion.
- Ready In:
- 6 ounces golden caster sugar (3/4 cup plus 2 Tbsp)
- 6 ounces butter, softened
- 4 large eggs, separated
- 4 ounces self-rising flour (3/4 cup plus 2 Tbsp)
- 1 teaspoon baking powder
- 4 ounces ground almonds
- 3 -5 drops almond extract
- 125 g fresh raspberries (about 1 cup)
FOR THE FILLING
- 1 (227 g) container cornish clotted cream
- 125 g fresh raspberries
FOR THE DECORATION
- 2 -3 ounces golden caster sugar
- 1 egg white, lightly beaten to a froth
- 4 ounces icing sugar
- Make the frosted rose petals the day before.
- Separate the petals and spread the castor 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 parchment paper for a day.
- (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
- Butter two 8-inch round cake tins and line their bases with parchment paper.
- 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.
- Sift together the flour and baking powder, then sift 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.
- Whisk the egg whites until they just hold their shape.
- Gently fold in a third of the egg white into the cake mix, using a whisk.
- Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
- 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.
- Set one cake on a serving plate.
- Spoon the clotted cream on top.
- Scatter the raspberries over and put the other cake on top.
- Blend the icing sugar with 1 to 1 1/2 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 to some very lucky people.
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I have made this twice in one week, first for friends and the second time for MIL's birthday. I didn't get round to making the rose petals but I iced the top and it looked lovely. I followed the recipe exactly and it was perfect, just enough almond flavour and raspberries for our taste. Thanks Marie, yet another one that will become a household favourite.