225g caster sugar
10mls Rose water
225g Self Raising flour
5g baking powder
For rose icing:
Pink food colouring
Edible rose petals
Step 1 – Heat your oven to 160C/gas 4 then grease your Bundt tin. I sprayed mine with cake realise spray but you can also spray it with non stick veg oil spray.
Step 2 – In a bowl cream together your butter and sugar until pale in colour and fluffy.
Then add in some of your eggs and once mixed in then add in the rest of your eggs, vanilla and rose water – be careful not to over mix
Step 3 – Then add in your flour and baking powder once this has come together and is mixed pour it into your prepared Bundt tin.
Step 4 – Bake for about 25 – 30 mins
Use a skewer and insert it into the cake if it come out clean your sponge is ready. If it’s still a little wet allow to bake for a further 5 minutes until the skewer come out clean.
Step 5 – once your cake is removed from the oven allow to cool for 15 minutes before trying to remove from the tin
Once removed from the tin allow your sponge to cool on a wire rack
Step 6 – While this is cooling you can make up your rose water icing using, rose water and a little pink food colour until you get the right consistency. Then ice the top of you cake and sprinkle dried raspberries on top and enjoy your Mother’s Day bake.
Thank you to @theworldofsugar_ for submitting this delicious cake recipe.