Rose and lavender Valentine cake

Name: Rose and lavender Valentine cake
Yield: Serves 6 to 8
Ingredients: 3 tablespoons cocoa powder and 1 teaspoon baking powder; 175 g/6 oz/1½ cups self-raising flour, sifted with; 2 drops culinary lavender essence; 4 egg yolks, beaten with; 115 g/4 oz/½ cup light muscovado sugar; 50 g/2 oz/¼ cup lavender sugar; 50 g/2 oz/½ stick unsalted butter; 115 g/4 oz/1 stick unsalted butter; 175 g/6 oz / ¾ cup caster sugar; 225 g/8 oz/2 cups self-raising flour; 4 egg whites; a dash of pink or red food colouring; 2 tablespoons rosewater; a pinch of salt; 75 ml/3 fl oz/⅓ cup milk

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

I would not usually mix two floral flavours, but I like the idea of two flavours and two colours swirled together in a floral-scented union; even better when baked in a heart-shaped tin. An alternative is to keep just one scent, rose, but colour the mixes two different shades of pink.

Ingredients

Mix 1

50 g/2 oz/½ stick unsalted butter
115

Dessert
Cake
Vegetarian
Baking

Method

Butter and flour a 22 cm/9 inch cake tin.

For the first mixture, cream the butter and the sugar. Add the egg yolks and beat until light. Fold in the flour and cocoa mix.

For the second mixt