1. CAKE. 2. Preheat oven to 180C/350°F. 3. Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl. 4. Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy. 5. Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean. 6. Cool on wire racks. 7. FROSTING. 8. Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals. 9. ASSEMBLING THE CAKE. 10. Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake. 11. Sprinkle with the crystallised rose petals and a few extra toasted almond slivers. ---------------------------------------------------------------------------
Nutrition
Ingredients
