There’s something magical about this cake. It’s decadent enough to be had by itself, but when topped with rosy swirls of icing, it’s a beauty to behold. Now I’m usually not the super mushy sorts, so you’ll forgive me when I say that I don’t buy into the nonsense that this cake made a prince fall in love with the girl who baked it. But, if there was a cake that could invoke butterflies and serve as a token of one’s affection, this comes very close. This riff on a Katherine Sabbath recipe makes a cardamom-spiced sponge layered with creamy rose yoghurt cheesecake in place of icing.
FOR THE CAKE
Butter 200g, cubed
White Chocolate 200g, chopped roughly
Brown Sugar 200g
Hot Water 180ml
Golden syrup 1 tbsp
Vanilla Extract 2 tsp
Eggs 2, at room temperature
Self-raising flour 150g
Almond flour 150g
Cinnamon 1 tsp
Cardamom 1 tsp, ground
FOR THE ICING
Greek Yoghurt 300g, hung
Malai Paneer 200g
Butter 100g, at room temperature
Whipping Cream 200g
Icing Sugar 200g
Rose Water 1 tsp
Red Food Colouring 2 drops
- Preheat the oven to 160 degrees celsius. Butter and line a fairly large cake pan.
- In a saucepan over low heat combine together the butter, white chocolate, sugar, water, golden syrup and vanilla essence. DO this for five minutes, then set the mix aside to cool.
- Add in the eggs one at a time and use a hand mixer to beat each of these in. Sift the flour and spices over the chocolate mixture in batches and use a wooden spoon to stir until well combined. Finally, beat in the almond flour.
- Pour this mixture into the pan and bake in the oven for 50-60 minutes or until a skewer comes out clean. Let the cake stand for half an hour at least after turning it out and carefully slice it horizontally into 3 even layers. The cake will be quite crumbly but this is supposed to be the case.
- Prepare the rose cheesecake icing by using a hand mixer to beat together the hung yoghurt and malai paneer together with the butter and icing sugar till pale and fluffy. Then beat in the food colouring and the rose water and beat for a few more seconds.
- Assemble your cake using a piping nozzle to ice the rose cheesecake mix out and decorate with fruits such as figs and a sprinkling of slivered pistachios.