This cake is adapted from a recipe by Kate Berry that was on https://hellolunchlady.com.au/ 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
115g Greek yogurt
250g frozen raspberries
For the filling:
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
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.