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This cake is adapted from a recipe by Kate Berry that was on back in 2016. I’ve been making variations of it ever since then, often for kid’s birthdays, sometimes doubling the recipe & often filling it with fresh cream & berries. It’s easy to make & has always been a hit. The icing in this recipe is the most vibrant pink, coloured naturally with raspberries & rose powder. I love the addition of rose powder to this recipe, it really adds a high love vibration to the cake. Rose is one of the highest vibrational plants and has a strong affinity with the heart, uplifting a tired & wounded heart chakra & instilling a sense of peace & self-love. This really is a love cake.

You can purchase organic rose powder from here


For the cake:

  • 300g self-raising flour

  • 125g salted butter

  • 225g caster sugar

  • zest of 2 lemons

  • 1 tbsp vanilla extract

  • 2 eggs

  • 115g Greek yogurt

  • 250g frozen raspberries

For the filling:

  • 200g cream

  • 10 fresh Raspberries

  • 3 tbsp good quality organic Raspberry jam

  • 2 tbsp Rose powder

  • 1 tbsp Vanilla bean paste or seeds of ½ a vanilla bean

For the icing:

  • 150g icing sugar

  • 1 lemon, juiced

  • 50g raspberries (defrosted if frozen)

  • 1 tbsp of organic rose powder

To decorate:

  • Fresh raspberries

  • Edible flowers I used pansies but fresh rose petals would look lovely (just make sure they are homegrown, commercially grown roses are heavily spayed).


  • Preheat the oven to 180°C

  • Grease & line a 19cm cake tin with baking paper. (or line 2x tins if you have two, I just bake the two cakes one at a time).

  • Beat the butter and sugar until pale and fluffy.

  • Add the eggs one at a time, combining well until adding the next one then add the lemon zest and vanilla. Fold in the flour, then the yogurt until just combined.

  • Pour half the cake into the cake tin & press in half the frozen raspberries into the cake and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.

  • Turn out on to a wire rack to cool completely.

  • Repeat with the remaining batter & frozen raspberries. Cool completely.

  • To make the icing. Combine the raspberries & lemon juice & push through a sieve to remove the seeds.

  • In a food processor or blender, mix the icing sugar with the rose powder and strained raspberries & lemon juice mixture until smooth.

  • To make the filling, whip the cream, vanilla & rose powder until medium peaks form. Place on top of the first cake, scatter with raspberry jam & fresh raspberries. Place the second cake upside down (so the top is flat).

  • Pour icing over the top of the cake and top with some more raspberries & edible flowers.


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