Rose Drizzle Cake.

The ideal Valentines day cake! Rose flavoured loaf cake decorated with a sweet pink drizzle. 

This recipe is very similar to that of a lemon drizzle cake and has that yummy, sticky glaze we all know and love. -The tasty twist being that this is hardens into little pink sugar crystals filling you with a floral sensation. 

You will need...

For the cake: 

125g butter (room temperature)

200g caster sugar

2 large eggs

1 tbsp rosewater

1 tbsp dried rose petals (optional and diced)

175g self raising flour

3 tbsp milk (if needed) 

For the drizzle: 

1 tbsp rosewater

4 tbsp caster sugar

Pink food dye

Add the sugar and butter into a large mixing bowl, cream together. Sift in the flour, add the eggs, rosewater and rose petals. Mix into a smooth creamy batter but if the mixture is looking a little dry then add the milk little by little until you reach the correct consistency. 

Pour the batter into a greased and lined loaf tin (if you want to use a round tin then double the cooking time and the quantity of mixture).  Bake in a pre-heated oven @ 180C for 30 -45 minutes. 

Remove your cake from the oven when it is golden brown (or when a skewer comes out clean). Whilst it is still hot mix the drizzle ingredients together and pour evenly across your rose cake. 

Top tip: For a super moist cake, stab small holes with a skewer into the cake and allow the drizzle to run into them. 

Allow to drizzle to harden and crystallise before placing your cake on a cooling rack. 

Best served cold as it will be less crumbly.