rose cake for the end of summer

School starts soon, and the evenings are feeling cooler. The province is on fire, but down here in the city it seems like summer's drawing to a close. I can't imagine making this cake anytime but summer, preferably in July with rose petals from my Ispahan bush in the back garden. You want rose petals with scent so commercial flowers won't do, and Old Roses are preferred. Perhaps some of you still have roses blooming, somewhere in the blogosphere?


Rose Petal Cake

3 eggs

1 cup of sugar

1 cup of butter, softened

1 tsp rose water

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sour cream or yogurt

rose petals for the inside and top of cake

GLAZE:

1 tablespoons rose water

6 tablespoons lemon juice

1 1/2 cups icing sugar

Whipping cream for the middle of the cake

Preheat oven to 350 degrees. Grease and flour a 9 inch cake pan.

Beat the butter and sugar together until light. Add in the eggs and rose water.

Add half the flour mixture, and stir in. Add half the sour cream, a handful of rose petals and then add the rest of the flour and sour cream.

Pour the mixture into the cake pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack.Once cooled, slice in two and lay one half on a plate.

Next, make the glaze. Sift the icing sugar into a small saucepan and put on low heat. Add the juice and whisk to break up any lumps.

Whip some whipping cream and put in the middle of the cake, then add the top half. While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake. Drizzle the syrup over the cake. Sprinkle with some gorgeous rose petals and reserve some to serve with each slice.