Vanilla Heart Cakes with Rosewater Icing Recipe

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Vanilla Heart Cakes with Rosewater Icing Recipe

Add nectarines, plums, or any summer berries you like into this rustic afternoon tea cake.

8 servings


    • 1 x quantity One-Bowl Vanilla Cake batter
    • 2 cups (320g) icing (confectioner’s) sugar, sifted
    • 1/4 teaspoon rosewater
    • 1/4 cup (60ml) boiling water
    • Edible dried rose petals, for sprinkling


    1. Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35–40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.

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    By | 2018-02-01T21:07:00+00:00 February 1st, 2018|Featured, Recipes Menus|0 Comments

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