golocalextra
Rose petal heart cake
October is the month of Breast
Cancer Awareness and here’s
the perfect cake to share with
friends and get the message
out there!
An exquisite combination of
white chocolate, cardamom,
rosewater and raspberries. This
cake is temptingly strewn with
crystallised petals and white
chocolate curls; both can be
made a few days ahead, then
stored in dry conditions in a
cardboard box at room
temperature.
What you’ll need
For the crystallised rose petals:
1 egg white, lightly whisked
white caster sugar
small paint brush
Rose petals
For the cake:
130g unsalted butter, softened,
plus more for the tin
20 green cardamom pods
170g self-raising flour
100g white chocolate, chopped
130g white caster sugar
2 eggs, beaten
1 tsp vanilla extract
For the ganache:
100g white chocolate, finely
chopped
100ml double cream
2 tsp rosewater
For decoration:
250g fresh raspberries
200g icing sugar, sifted
2-2.5 tbsp rosewater
100g white chocolate, broken
into pieces
LIVINGINBL c
The crystallised rose petals
require a day or so to dry out so
are best made in advance.
Firstly line a baking sheet with
baking parchment. Place the
egg white in a bowl and the
sugar in another. Hold the
petals at the base and paint
with egg, ensuring you cover
every fold.
Gently sprinkle on the sugar,
again making sure every
surface is covered, then shake
off the excess.
Lay petals on the line sheet and
leave overnight in a dry warm
place (an airing cupboard is
ideal). They will harden in a few
hours and become brittle. Store
in an airtight container, lined
and interleaved with baking
parchment until ready to use on
the cake.
For the cake, preheat the oven
to 180ºC/fan 170ºC/350ºF/gas
mark 4. I make this cake in a
heart-shaped tin measuring
23cm at its widest point and
6.5cm deep, but otherwise use
a 20cm diameter, 7.5cm deep,
round tin. Butter the tin very
well, then line with baking
parchment.
Deseed the cardamom pods:
split them with the point of a
knife, empty out the little seeds
and grind them to a powder in a
pestle and mortar. There may
be a few pieces of husk mixed
in, so sift the cardamom
powder together with the flour
to remove them.
Place the chocolate in a food
processor with half the sugar.
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Process until as fine as
possible.
Take 2 tbsp hot water – not
boiling water or the chocolate
will seize – and leave it until
you can just dip in your finger.
Dribble it into the chocolate,
processing until most has
melted.
Add the remaining sugar and
the butter, cut into knobs, and
process well. Add the eggs,
flour and vanilla and mix again.
Don’t worry if there are tiny
pieces of chocolate left in the
batter. Pour into the tin and
bake for 25–30 minutes or until
a skewer comes out clean.
Rest in the tin for a few
minutes, then turn out on to a
wire rack, removing the papers.
Leave until absolutely cold.
Meanwhile, make the ganache.
Place the chocolate in a bowl
and, in a pan, bring the cream
and rosewater to the boil. Pour
the cream over the chocolate,
leave it for a few seconds, then
gently stir until smooth. Leave
until cold, chill slightly, then
whisk until it thickens.
Split the cake, spoon in the
ganache filling and the fresh
raspberries, then turn it upside
down on to a cake stand. Place
the icing sugar into a bowl and
gradually add the rosewater,
mixing all the time until the icing
is thick enough to coat the back
of a spoon. Pour over the cake
and let it drizzle down the
sides. Allow to set for an hour
or so.
To make the chocolate curls,
place a small heatproof bowl
over a saucepan of gently
simmering water, making sure
the base of the bowl does not
touch the water. Add the white
chocolate to the bowl and heat
until it melts, stirring only very
occasionally. Pour it on to a
plastic board, or a piece of
marble, and spread out with a
palette knife. Allow to set; a
short spell in the refrigerator will
help. Then run a sharp knife
across the chocolate to make it
curl. Just before you serve
scatter the cake with the
chocolate curls, then with the
rose petals.
Blackrod
Fish and Pizza Bar
Traditional English Fish & Chips
and Italian Pizza & Pasta
Open:
Mon - Fri 11.30am - 9pm
Sat 4pm - 9pm
Blackhorse St. Blackrod BL6 5EW. 012