Avonmore Rasberry Rose Cake

Raspberry and Rose Celebration cake


  1. Heat the oven to 180c. Line 2 x 20 cm sandwich tins with parchment.
  2. In a large bowl, beat together the butter and caster sugar using an electric mixer until it is pale and fluffy.
  3. Add the eggs one at a time and mix after each addition. Using a spatula fold the flour through until it’s fully incorporated. Add the vanilla extract and stir through. 
  4. Divide the mixture between the two tins, level off the mixture and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tins, turn out when fully cooled, peel off the parchment.
  5. Whisk the cream until it forms soft peaks. Use to top one of the cakes. Drizzle with jam and scatter on most of the raspberries. Top with the second cake.
  6. In a small bowl, mash 10 raspberries, put through a sieve and collect the juice.
  7. Add some of this juice along with the rose extract to the icing sugar, mix carefully adding more juice until the icing is a smooth runny consistency, take care it’s easy to add too much.
  8. Ice the top of the cake, allow some to drip down the sides. Decorate with the remaining raspberries and crystallised rose petals. 
  9. (To crystallise rose petals, brush unsprayed rose petals with egg whites, dust with caster sugar and allow to dry.)
  10. Serve with whipped cream.


  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 medium eggs, beaten
  • 1 tsp vanilla extract
  • 225g plain flour, sifted
  • 2 tsp baking powder
  • 229 ml double cream
  • 2 tbsp raspberry jam
  • 225g fresh raspberries
  • 225g icing sugar
  • 1 tsp rose extract
  • 350ml Avonmore whipped cream, to serve.