Apple Rose Cake
A light, soft sponge cake with raspberry jam and topped with apple roses.
- 200g self raising flour
- 200g butter
- 200g sugar
- 3 eggs
- 200g raspberries
- 3 sweet apples
- sliced thinly
Level of difficulty Average
Preparation time 40mins
Cooking time 30mins
Cost Budget Friendly
Cream butter and sugar, until light
add in the eggs 1 at a time. With every egg add in a tablespoon of the flour, to prevent the mix splitting.
once the eggs are combined, add in the rest of the flour, and mix well
Spoon the mix into a baking dish and cook for 20 minutes at 180 degrees.
cook the raspberries down with a tablespoon of sugar until jam is formed (strain if pips are a worry!)
Make a sugar syrup from 100ml of water and 50g of sugar. Bring to a simmer and then add in the apple slices. Cook for approx 2 minutes, until the apples are almost transparent.
once the cake is almost cooked, remove from the oven and cool for 5 minutes.
top the cake with the jam
To make apple roses, take a slice of apple and roll into a tube. Add slices around this to form petals. Repeat until you have enough roses to cover the cake.
return to the oven for 10 minutes. Remove and serve with cream.
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