Golden Jubilee Cake

Recipe by MarieRynr
READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • FOR THE DECORATION
  • 2 -3
    ounces golden caster sugar
  • 1
    egg white, lightly beaten to a froth
  • 4
    ounces icing sugar
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DIRECTIONS

  • 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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