Celebrate Bermuda’s Roses with this delightful cake, inspired by the fragrant Bermuda roses we know and love!
Ingredients
For the Cake
1 1/2 cups white flour
1 1/2 teaspoon baking powder
1/4 teaspoon cardamom powder
1/4 teaspoon salt
1/2 cup unsalted butter, 1 stick room temperature
1/2 cup sugar
1/2 teaspoon rose extract
1/2 teaspoon vanilla extract
2 eggs
1 tablespoon neutral oil
3/4 cup whole milk
1/2 cup sliced almonds
For the Frosting
1/4 cup unsalted butter, 1/2 stick room temperature
1 1/4 cups powdered sugar
1 tablespoon whole milk, 1/2 teaspoon milk more as needed
1/8 tsp rose water extract
1-2 drops red food colouring
Edible Flowers – for garnish
Instructions
Cake
Preheat oven to 350 degrees.
Line an 8-inch cake pan with butter and parchment paper.
Combine the dry ingredients in a medium size bowl… flour, baking powder, cardamom, and salt. Stir. Set aside.
Add unsalted butter to a large mixing bowl. Make sure the butter is at room temperature. Using an electric mixer, cream the butter until creamy.
Next, add sugar. Cream the butter and sugar until creamy, light and airy. This will take about 2-3 minutes and it’s an important step. This will help result in a light and airy cake.
Add the eggs one at a time and blend all the ingredients. You will also need to add a tablespoon of oil.
Add the vanilla extract and rose water extract. Blend for a few seconds.
Now add one-third of the dry ingredients. Beat until just combined.
Next, add half the milk. Blend until well combined, again, do not over-mix the batter.
Add another one-third of the dry ingredients – then the milk – and finish off with the dry ingredients. Beat until well combined, but do not over-mix.
Add the slivered almonds. Fold the almonds into the batter by hand.
Transfer the batter to the greased cake pan. Bake for 30 minutes at 350 degrees. If you need to bake the cake an extra 5 minutes, that’s okay.
Frosting
Add room-temperature unsalted butter to a bowl. Cream the butter for a minute until fluffy.
Next add powdered sugar and beat until well incorporated.
Add milk and rose water extract – this will help form the buttercream.
The frosting should be thick and creamy.
Add 1-2 drops of red food colouring. Start with 1 drop of food colouring and blend. Add another drop for a darker shade of pink.
Rose buttercream is ready!
Decorating
Allow the cake to cool, then gently dislodge the cake from the cake pan.
Place the cake on a cake stand.
Make sure the cake is completely cool and then add a generous amount of rose buttercream and spread with a spatula. Spread the buttercream all over. You can even frost the sides if you wish.
Garnish with edible rose petals and enjoy!
