Queen Mab's Midsummer Night's Dream Rose Petal Cake

“Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name – a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Homemade Crystallised Rose Petals
1 Rose Petal Cake

Ingredients Nutrition

  • cake
  • 12 cup butter or 12 cup margarine, plus
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 12 cups self raising flour
  • 14 teaspoon salt
  • 1 tablespoon baking powder
  • 1 12 cups caster sugar
  • 34 cup milk
  • 3 egg whites
  • 1 tablespoon rum or 1 tablespoon brandy
  • 12 cup coarsely chopped fragrant rose petal
  • 12 cup sliced almonds, toasted in oven until golden
  • 1 tablespoon rose water
  • frosting
  • 2 cups whipping cream
  • 1 tablespoon rum or 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • 14 teaspoon almond extract
  • 13 cup sugar
  • 14 cup sliced almonds, toasted
  • 14 cup coarsely chopped fragrant rose petal
  • cyrstallised rose petal
  • toasted almond, slivers


  1. CAKE.
  2. Preheat oven to 180C/350°F.
  3. Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
  4. Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
  5. Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
  6. Cool on wire racks.
  8. Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
  10. Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
  11. Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.

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