Recipes

Rose Honey Cakes

These lovely little cakes are perfect for a mothers day or a girls afternoon tea, alternatively perhaps a romance dessert...

• 1 Cup Canola Oil
• 2 cups Rose Sugar (see recipe below)
• 3 Eggs free range
• 1 Cup Natural Yoghurt - I use the thick Greek sort
• Grated Rind from 1 Lemon
• 1 Cup Lemon Juice - Lisbons for preference, which has a sharp lemon flavour
• 1 Cup Honey
• 4 Rose Geranium leaves finely chopped
• 3 Cups Self Raising Flour

Preheat oven to 160°C.
Whisk oil and sugar with electric beater to combine approx 1-2mins. Then add eggs one at a time, continue whisking with an electric beater until thick and creamy. Add warm honey, lemon juice and yoghurt. Blend again. Sift in self raising flour until just mixed, fold in rose geranium leaves. Pour into individual cake moulds or large muffin tins and cook for approximately 10mins until risen and firm to gentle touch. Cool slightly before turning out.

Pour Honey Syrup over whilst still warm. Alternatively drizzle rose tinted Glace Icing and decorate with Crystallised Rose Petals

Chefs Tip; for an exotic Middle Eastern touch add 2 tablespoons of whole aniseeds to mixture before baking. Sensational taste experience.

Rose Petals can be Crystallised by brushing both sides of the fresh dry rose petals with egg white that has been gently broken with a fork. Then drench in Caster Sugar. Store in a warm dry place. Caution when harvesting rose petals that they have not been subjected to sprays.

Rose Sugar
Store 4 cups of caster sugar with a handful of Rose Geranium leaves for at least 7 days to infuse the flavour. Dried leaves can stay in sugar indefinitely, or sieved out if you prefer.