Vanilla Heart Cakes with Rosewater Icing

By Donna Hay, Epicurious

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

Yield

8 servings

Ingredients

• 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

Related Recipe: Vanilla Almond Cupcakes

Preparation

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.