Add nectarines, plums, or any summer berries you like into this rustic afternoon tea cake.
Recipe information
Yield
8 servings
Ingredients
1 x quantity One-Bowl Vanilla Cake batter
2 cups (320g) icing (confectioner’s) sugar, sifted
1/4 teaspoon rosewater
1/4 cup (60ml) boiling water
Edible dried rose petals, for sprinkling
Preparation
Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35–40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
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Recipe notes
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