Cliveden rose cake

Puddings and cakes

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
Celebrate the first flowering of our new Rose Garden with this tasty recipe © National Trust / Luke Forsey

Celebrate the first flowering of our new Rose Garden with this tasty recipe

Ingredients

• 150g hazelnuts
• 225g butter (softened)
• 225g caster sugar
• 3 large eggs
• Juice of 1 lemon
• 4tsp rose water
• 1tsp baking powder
• 125g self-rising flour

Method

  • Lightly toast the hazelnuts in the oven until golden brown. Allow them to cool before finely chopping
  • Mix the butter and sugar in a bowl before adding the eggs one at a time
  • Add the lemon juice and rose water to the mixture and combine
  • Add the baking powder, flour, chopped hazelnuts and a pinch of salt. (Keep 2tsp of chopped hazelnuts aside for decoration later on)
  • Blend all the ingredients together to form a soft mixture - if the mixture is too stiff add a drop of milk or water
  • Transfer the mixture to a prepared tin and level the top

Bake in the centre of a preheated oven at 150C (130C fan / gas 2) for 40-50 minutes.

Once cool, decorate with a dusting of icing sugar, rose petals and the 2tsp of reserved hazelnuts.