Source:

Petra

Serves/Makes:1 7 inch round cake

Ingredients

• 6 oz (168 grm). butter, softened
• 6 oz (168 grm). caster sugar
• 3 eggs, beaten
• 6 oz (168 grm). self-raising flour
• 1 tsp (5 ml). baking powder
• 1 tbsp (15 ml). clear honey
• a few drops of almond essence
• Glaze:
• 1 tbsp (15 ml). clear honey
• 1-1/2 lemons, juice only
• Icing:
• 5-1/2 oz (154 grm). cream cheese
• 6 oz (168 grm). icing (confectioner's) sugar, sifted
• crystallized rose petals to decorate

Preparation

• Pre-heat the oven to 180 degrees (80 C.) or gas mark 4.
• Grease and line a 7 inch round baking tin.
• Beat together the butter and sugar until light and fluffy.
• Add the eggs, sifted flour and baking powder and beat hard.
• Add the honey and almond essence and continue beating for another 2 minutes.
• Turn into the tin and bake for 1 - 1 1/4 hours.
• After the first half hour of baking, cover the top with greaseproof paper to prevent the cake from burning on top.
• Remove the cake from the oven.
• Glaze:
• Mix together the honey and the juice of 1 lemon.
• Pierce the cake with a thin skewer all over the surface, then pour this mixture over.
• Leave the cake to cool in the tin, then turn it out.
• Icing:
• Beat together the cream cheese, remaining lemon juice and icing sugar.
• Spread evenly over the cake.
• Decorate with the rose petals.

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