Rose Cake

Preparation time: 20 minutes. Cooking time: 35 minutes.

Makes one 18cm (7in) cake


  • 125g (4oz) margarine or butter, softened, plus extra for greasing
  • 125g (4oz) self-raising white or wholemeal flour (or half and half)
  • 1 tsp baking powder
  • 125g (4oz) caster sugar or dark soft brown sugar
  • 2 free-range eggs
  • 1–2 tablespoons water (optional)
  • 3 tbsp red jam and/or a little whipped cream
  • crystallised rose petals, to decorate

For the glaze icing:

  • 125g (4oz) icing sugar
  • 1-2 tbsp warmed triple distilled rose-water


Summer on a plate. A beautiful light easy-to-make cake filled with jam and topped with rose-flavoured icing. A great way to spoil someone you love!
Grease two 18cm (7in) sandwich tins and line the bases with baking parchment. Sift the flour and baking powder into a large mixing bowl, adding the residue from the sieve.

Add the margarine or butter, sugar and eggs. Beat for 2–3 minutes or until the mixture is light and glossy. Add the water if necessary, a little at a time, to make a soft, dropping consistency. Divide the mixture between the two tins and smooth the tops.

Bake for 35 minutes in a preheated oven,180°C, 350°F, Gas Mark 4, or until the centre of each cake springs back when touched lightly. Cool for 30 seconds, then turn the cakes out on to a wire rack, strip off the paper and leave to cool.

Sandwich the cakes with the jam and/or cream, top with the glace icing (made by sifting the icing sugar into a bowl, adding the rose water and beating until smooth and glossy), and decorate with the crystallised rose petals.