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    Rose and cardamom layer cake

     

    Serves 12

    Prepare 1 hour plus cooling

    Cook 40 minutes

     

    Ingredients

     

    CAKE

    • 345g unsalted butter, softened, plus extra for greasing

    • 3 cardamom pods, split

    • 420g refined sugar

    • 6 eggs

    • 1 tsp vanilla extract

    • 2-3 tbsp rosewater

    • 540g refined flour

    • 4 tsp baking powder

    • 450ml whole milk

     

    BUTTERCREAM

    • 100g unsalted butter

    • 300g icing sugar, sifted

    • 1 tsp vanilla extract

    • 2-3 tbsp whole milk

    • rose petals, to decora

     

    Method1

      

    1. Preheat the oven to 170°C, gas mark 3. Grease and line 3 of our 18cm Sweetshop Mini Spring form Pans with baking paper.

    2. In a spice blender, blitz the seeds from the cardamom pods.

    3. Put the butter in an electric mixer and stir in the cardamom and sugar. Beat on medium for 4-5 minutes until the mix is pale and fluffy.

    4. Add the eggs one at a time, scraping down the sides of the bowl between each addition. With the mixer on slow, beat in the vanilla extract and rosewater until just combined.

    5. In a separate bowl, whisk together the flour, baking powder and ½ tsp salt. Add half to the egg mixture then pour in the milk until just combined. Incorporate the rest of the flour mix.

    6. Scrape the mixture into the prepared pans and bake for 35-40 minutes, or until golden brown and a skewer inserted into the center comes out clean.

    7. Leave the sponges to cool on wire racks for 10 minutes before removing from the pans to cool completely.

    8. For the buttercream, beat the butter in an electric mixer for 3 minutes until soft and fluffy. Tip in the icing sugar and beat, starting slow and gradually increasing as the mixture comes together.

    9. Add the vanilla extract then slowly pour in the milk, beating for 4-5 minutes until thick, fluffy and creamy.

    10. To build, slice the top off each cake if slightly rounded. Place one sponge, bottom facing up, on a serving platter. Spread one third of the buttercream over the top, layer with the second sponge and repeat the process until you reach the final layer.

    11. To decorate, put the remaining buttercream in a piping bag fitted with a round-shaped nozzle. Pipe rounds over the top of the cake and decorate with rose petals.