Blackberry, Lavender, Rose and White Chocolate Cake

Name: Blackberry, Lavender, Rose and White Chocolate Cake
Yield: Serves 10
Ingredients: rose petals; 3-4 heads fresh (or dried) lavender; 150 g golden caster sugar; 300 g blackberries; 180 g unsalted butter, diced, plus more for the tins; juice of ½ large lemon; 200 g Swiss white chocolate, broken into pieces; 2-3 tsp rose water (add little by little to your taste); 200 ml double cream; 200 ml whole milk; 200 g Swiss white chocolate, finely chopped; 1 tsp vanilla extract; 3 eggs, lightly beaten; 250 g golden caster sugar; 280 g self-raising flour; a few full-blown roses (optional); sprigs of fresh lavender (optional); 1 tsp baking powder

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

Sharply intense blackberries cut the sweetness of white chocolate. Try to use wild berries in season, or cultivated if necessary, or use raspberries. All parts of this cake can be made a day before and assembled on the day.