Raspberry and Rose cake

Inspired by Tresham's plan for a labyrinth planted with raspberries and roses, this cake is the perfect teatime treat - a real slice of Lyveden!

Cakes and bakes
Raspberry and Rose cake
  • Preparation time 40 mins (prep. time)
  • Serves 12



  • 370g Gluten free flour
  • 340g Caster sugar
  • 2.4g Xantham gum
  • 340g Kerrygold for baking
  • 2 tsp Vanilla
  • Eggs


  • 90g Caster sugar
  • 45ml Water
  • 2 drops Rose water

Buttercream frosting:

  • 110g Kerrygold for baking
  • 250g Icing sugar
  • 70g Raspberries plus 50g defrosted and sliced

Icing topping:

  • 70g Icing sugar
  • 1 drop Rose water
  • 1 drop Pink colouring


  1. Preheat the oven to 180c. Line and grease two sandwich tins.
  2. To make the cake, mix all the cake ingredients together.
  3. Bake for 20 - 30 mins until cooked through.
  4. Make up the drizzle and heat until the sugar is dissolved.
  5. Brush the drizzle over the top of the cakes while still warm. Remove from tins and leave to cool.
  6. To make the frosting, defrost 70g of raspberries gently in the microwave. Push through a seive to remove the pips and reserve the juice.
  7. Beat Kerrygold until soft and add the icing sugar then gradually add the raspberry puree. Add more sugar if the mix begins to split.
  8. Sandwich the cakes with the frosting and the reserved raspberries.
  9. Make the icing to top the cake by mixing the icing sugar with enough water until a slow dropping consistency is achieved. Then mix in one drop of rose flavoring and one drop of pink colouring. You should achieve a light pink colour with a light rose flavour.
  10. Top the cake with this letting the icing fall gently over the sides of the cake.