Vanilla Heart Cakes with Rosewater Icing

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

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.