My recent trip to the UK, I had purchased a lot of special ingredients that I have always wanted to use when I cook or bake. One such purchase was a small container of dried rose petals from Waitrose.
I wanted to bake. I wanted to make a cake. So, I made one. I wanted a soft, moist and strongly scented cake. I used about 1.5 g of the dried rose petals, and made a fine rose sugar mix by blending it with the sugar. Also, rosewater is essential here so that the smell of roses will be more apparent.
I used a certain type of cherries that the Greeks here call ‘Vyssino’ (βύσσινο) which are sour cherries and they are so flavorful, juicy and I am just in love with them.
250g of butter
300g of rose petal sugar
1 tbsp of rosewater
4 eggs, separated
A pinch of salt
160ml of milk
375g of cake flour
2 tsp of baking powder
400g of cherries, pitted.
Icing sugar to decorate
Rose petals to decorate
Whipped cream to serve.
What you will need:
A mixer: handheld or standalone. Or, a husband-shaped-whisk-wielding helper to help. (Elbow grease)
A round baking tray with removable bottom, lined.
A wire rack
1. Preheat the oven to 180 degrees C.
2. Cream 250g of the rose petal sugar, butter and rosewater until its a wonderful golden creamy mix. Add the egg yolks in gradually, one by one.
3. After its mixed thoroughly, add in the milk and whisk until smooth.
4. In a bowl, mix thoroughly the baking powder and the flour. Add the mixture into the golden liquid mixture and mix thoroughly.
5. In a separate bowl, whisk egg whites, salt and the leftover 50g of rose petal sugar until you can hold the bowl upside down and not have egg whites all over your kitchen floor (stiff).
6. Gently fold the egg whites and cherries into the batter.
7. Transfer the finished batter into the cake tin.
8. Bake. You will know when its ready when you insert a toothpick or a knife right in the centre of the cake and it comes out clean.
9. Remove from the tin, and let cool on a wire rack.
10. Decorate with a small dusting of icing sugar and scatter some rose petals around the top.
11. Serve with whipped cream (which you can flavour with a bit of rose petal sugar and rosewater too!)