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Lemon And Almond Sponge Cake With Sugar Frosted Roses Recipe

Ingredients

How to make it

  • The sugar frosted flowers
  • Beat the egg white lightly.
  • With a paintbrush, brush the petals with a little of the egg white, making sure to reach inside the petals and on the stalks too.
  • Sprinkle some caster sugar over the rose and into the grooves. Shake off excess sugar and leave it to dry for at least 2 hours. I covered a plate with foil and let the roses dry on them. Repeat for the rest of the roses.
  • I also sugar frosted a few rose leaves in the same way (although, I believe they can be eaten too, I added the leaves, more for the aesthetics than for the eating).
  • Other edible flowers can also be sugar frosted in this same way.
  • The lemon and almond sponge-
  • Pre heat the oven at 180 deg C and line an 8 inch round pan with foil.
  • Place the flour, ground almonds and lemon zest in a bowl. With the fingertips, rub the mixture till everything is well mixed together.
  • Beat together the eggs and the icing sugar for about 5 minutes or till fluffy and pale.
  • In batches, add the flour mixture to the egg mixture and fold in, preferable with a rubber spatula, till everything is just moistened.
  • Tip the mixture into the prepared pan. Lightly tap the pan against the counter to get rid of air bubbles.
  • Place the pan in the centre of the pre heated oven ad bake for about 25-27 minutes or till the top is golden and the middle is springy to the touch.
  • Cool the cake in the pan for a minute and peeling off the foil, transfer to a rack to cool completely before filling and topping.
  • Filling and topping-
  • When cooled completely, slice the cake horizontally into two portions.
  • Spread the filling on one half of the cake and place the other half on top.
  • Arrange the sugar frosted flowers and leaves on top.
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Reviews & Comments 3

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    " It was excellent "
    princessthunder ate it and said...
    beautiful
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    thank you for posting this recipe..the roses are beautiful...five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Pretty!
    Was this review helpful? Yes Flag

The Cook

turtle66 Sacramento, CA

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