• 25 g (1 oz) sugared rose petals, plus extra to decorate
  • 125 g (4 oz) caster sugar
  • 125 g (4 oz) lightly salted butter, softened
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • 1 tablespoon rosewater
  • 250 g (8 oz) mascarpone cheese
  • 125 g (4 oz) icing sugar
  • 1 teaspoon lemon juice
  • a few drops of pink food colouring (optional)

Line a 12-section bun tray with paper cake cases.

Put the sugared rose petals and caster sugar in a food processor and process until the rose petals are chopped into small pieces. Tip into a bowl and add all the remaining cake ingredients. Beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture between the cake cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Beat together the mascarpone, icing sugar, lemon juice and food colouring, if using, with a wooden spoon in a bowl until smooth. Spread over the tops of the cakes using a small palette knife and decorate with extra sugared rose petals.

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