Want to make a Mother’s Day dessert that mom won’t soon forget? This recipe from private chef Crystal Powell is light, delicious, and all-around delightful — exactly what you want for a Mother’s Day treat. What makes this rose blossom cake recipe even sweeter is that it’s made in mini form! You can opt for whatever baking mould you like but we love the bundt-shaped ones shown here. The mini size of these cuties makes them perfect for a sweet treat, served with a cup of mom’s favourite tea.
Need we say more? Here’s how to make this Mother’s Day Rose Blossom Cake recipe!
Yields: 6 mini cakes
- 1 cup unsalted butter (room temp)
- 3 1/4 cups granulated sugar
- 5 large eggs
- 1 cup milk
- 2 tsp vanilla
- 1/4 tsp lemon zest
- 1/4 tsp rose water (optional)
- 3 cups AP Flour (Sifted)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- Preheat the oven to 325F.
- Grease and dust six 4- inch mini bundt/ ring moulds with flour all and set aside.
- In an electric stand mixer, with a paddle attachment, cream together the butter and sugar, until light and fluffy.
- On a low speed, gradually add one egg at a time to the mixer, while scraping sides of the bowl to make sure unmixed ingredients are combined.
- Next, beat in your milk, vanilla, lemon zest, and rosewater really well.
- In a separate bowl, combine the AP flour, baking soda and salt.
- Gradually pour the dry mixer into the egg mix until completely incorporated. Make sure to scrape the sides of the bowl to make sure it is well combined.
- Pour batter into each ring mould, and smooth over with a knife or off-set spatula. Bake in the oven for approximately 1 hr – 1hr 30 mins or until golden brown and the centre is tested with a knife or fork and comes out clean.
- Let them cool slightly in the mould before turning them over to the wire rack to cool completely.
- When ready to serve, on a cooling rack with a baking tray on the bottom, lightly pour the raspberry icing over each cake. Garish with fresh berries and edible flower petals. Dust with icing sugar if desired.
Raspberry Rose Icing
- 1 cup fresh raspberries
- 1 tbsp + 1 tsp granulated sugar
- 1tsp elderflower liqueur
- 3 cups icing sugar, sifted
- 2 tbsps milk
- In a food processor combine the graduated sugar, elderflower and fresh raspberry. Blend for 5 mins and strain through a fine strainer over a stainless steel bowl.
- Make sure all the seeds are removed from the liquid. Whisk in icing sugar and the milk. The mix should be thick enough to coat the back of a metal spoon. If needed, add a little more icing sugar to thicken.
Featured Image: Sanja Salem of OMAI Creative, Recipe: Crystal Powell