My parents had been away for a few months on their annual migration to a warmer climate.
To welcome them back I wanted to make them something special …
(this was also the first cake I was going to make/eat in three weeks as I am trying to lead a healthier lifestyle; unfortunately 5 portions of cake and chocolate a day wasn’t a good idea and that explains why I haven’t blogged for a month!)
My Rose and Pistachio Cupcakes are a firm family favourite, so I knew a big cake version would be a hit, and after trying ‘Raspberry and Pistachio Slices’ from Mason Blanc I knew raspberries would compliment this cake perfectly.
For the cake I decided on a genoise sponge, as it was so easy to slice into layers last time, and I still haven’t found my cake slicer/layerer thingy.
100g unsalted butter
300g golden caster sugar
6 tbsp semi-skimmed milk
6 large eggs, at room temperature
2 tbsp cornflour
175g plain flour
2 punnets of raspberries (150g each)
Juice of half a lemon
2 tablespoons icing sugar
600ml double cream
2 tablespoons icing sugar sieved
2 tablespoons rose water (or to taste)
Pink/red food colouring (I used Wiltons gel colours in ‘rose’)
1) Place the butter and milk into a saucepan and heat until the butter has melted. Turn of the heat, and leave aside.
8)While the cakes were cooling I made a raspberry sauce to soak the cakes with. This was made by mashing and seiving 2 punnets (150g each, I actually only used about 1.5 and ate the rest 😋). The juice was heated with the juice of 1/2 a lemon and 2tablespoons of icing sugar.
9) For the icing :Empty the cream with the icing sugar and whisk until at soft peaks, add the rose water to taste (I used two tablespoons, but add in small quantities until you get the level of rosiness you want) and the food colouring. Whisk a little bit more. Decorate cake as desired.