I’ve had a bottle of rose water on a shelf in the kitchen for the longest time, waiting for a recipe to inspire me to use it. Then, as I was drooling at all the stunning photographs on Twigg Studios (her photos are always so heartbreakingly beautiful), I spotted her recipe for blossom honey Victoria sponge with rose petal jam. Whilst I didn’t have rose petal jam, I had a jar of raspberry & rose geranium jam made by my jam queen of a sister (it is seriously delicious), that I knew would be perfect in this cake. Whilst usually against adding sugar/sweeteners of any kind to fresh cream, I gave adding honey a try (admittedly a little less than the original recipe) and it was very tasty indeed.
I used to find floral flavours a little off-putting but then my sister made that delicious jam and all was changed, cemented by some divine rose ice cream homemade by a local cafe/restaurant. I used gluten free self-raising flour and it came out pretty well considering that some gluten-free cakes are crumbly and a little dry (I did add in a tsp of xantham gum to help it along though). Ingredients:
- 100 g of golden caster sugar
- 150 g of honey
- 220 g of butter
- 4 eggs
- 2 tbsp of rosewater
- 1 tsp of vanilla extract
- 220 g of self raising flour (if using gluten free, add 1 tsp of xantham gam)
- Icing sugar, to dust
For the filling
- 3-4 tbsp of jam (rose flavoured if possible)
- 2 tbsp of honey
- 200 ml of double cream
- Preheat the oven to 180°C and grease and line the bottoms of two 8 inch round cake tins.
- In a large mixing bowl, whisk together the sugar, butter and honey until pale and fluffy.
- Mix in the eggs, one at a time.
- Mix in the rosewater and vanilla.
- Sift the flour into the mixture and mix until evenly combined. If using gluten free flour and xantham gum, mix until just combined and be careful not to over-mix.
- Divide the mixture evenly between the two tins.
- Turn the oven down to 160°C and bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cakes to cool in the tins for a few minutes before removing from the tins and placing on a cooling rack to cool completely.
- Whilst cooling, whip the cream and honey together in a mixing bowl (with an electric whisk) until stuff peaks form. Cover in cling-film and refrigerate until needed.
- Once the cake has completely cooled, place one layer on a plate and cover the top in jam.
- Spread a thick layer of the cream over the jam and place the final layer on top.
- Dust with icing sugar, slice and serve!