Raspberry Iced Sponge Ring topped with Rose Petals

ROSE_P1090965 copyServe 8-10, prep time 10 minutes, cooking time 1 hour

12oz self-raising flour
6 free-range eggs
12oz margarine
12oz caster sugar
1/2 tsp baking powder
2 cups of raspberries
8 tbsp of raspberry jam


10 tbsp of icing sugar
2-3 tbsp of water
Edible rose petals

Preheat the oven to 180 degrees. Cream the sugar, eggs and margarine in a food processor for five minutes. Sift the flour and baking powder into a separate bowl. Combine the remainder of the ingredients for a further five minutes. Meanwhile, with a pastry brush grease thoroughly and line the Bundt cake tin with baking parchment. Remove the mixture from the food processor, add a layer of raspberries in the tin, then add a layer of the mixture, add a spoonful of jam. Repeat layering the raspberries, jam and mixture. Tap the tin, so the mixture is evenly spread and place in the oven. While the cake is cooking, prepare the first layer of icing. Add four tablespoons of icing sugar to a bowl. Add, a few drops of water and mix until it’s smooth in texture. After one hour, using a sharp blade, check the cake’s cooked by pushing it into the sponge, if knife should be clean it’s done. Remove the cake from the oven and allow to cool for five minutes. Next, turn the cake onto a wire rack and cool. When cooled, spoon over the icing from the outside into the centre. Allow to set while you prepare the second layer of icing. Add the remainder of the icing sugar to a bowl and mix. Repeat the icing process, spooning from outside to the centre. Top with the rose petals. Leave to cool in the fridge for an hour, then serve.


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