TCIF: Raspberry Roses
Mimi ON Aug 19, 2010 AT 11:30 pm
Rasberry Roses
By Sarah Adams
I’ve had this silicone mould for a couple of weeks now and have really been looking forward to using it. The idea of making a rose flavoured rose cake, I have to say, got me quite excited! Raspberry and roses have a natural affinity and with the hidden extra of white chocolate I believe you now have a pretty perfect pastry!
Ingredients: Cake
Pro Tip: Use a cupcake tin instead if that is what you have
Rasberry roses - place mixture in cases and put rasberry in centre
2 eggs, large
135
g sugar
100g plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4teaspoon rose essence
60g whipping cream
55g unsalted butter (melted)
15 raspberries
Preparation:
Preheat the oven to 180°C/gas4 and pop some cupcake cases into your muffin tray if using or have your mould to hand.
Whisk the eggs and sugar for 5mins, add the rose essence and whisk for a further 1 minute.
Mix all of the dry ingredients together and fold into the eggs. Then pour in the cream followed by the butter.
Divide the mixture between the cases and push a raspberry into the centre
Rasberry roses - baked and ready to pipe in chocolate
Cooking:
Bake for 30-35mins if using the mould or 40-45mins check with a skewer, if it comes out clean they are ready. Then leave to cool completely in the mould or cases.
Pro Tip: You can get the mould from the home chocolate factory and the essence is available in Waitrose
Ingredients: Decoration
50g white chocolate
extra raspberries
Preparation:
Melt the white chocolate in the microwave on a low setting. Put it in a piping bag or use a small plastic bag and snip the corner off.
Pipe into the centre of the raspberries that are nestled into the cakes
Leave it to set…or don’t… it’s up to you!
Pro Tip: Eat with fresh raspberries
Sarah Adams © 2010
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