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Lemon And Almond Sponge Cake With Sugar Frosted Ro... Recipe

Lemon And Almond Sponge Cake With Sugar Frosted Ro... Recipe

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Lemon And Almond Sponge Cake With Sugar Frosted Ro...

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Ingredients:

Serving

the flowers need to made in advance as they need a few hours to dry.
what''s needed
for the sugar frosted flowers
1 egg white, lightly beaten
1 cup of caster sugar
6 roses ( make sure that they haven''tsp been sprayed with pesticides) with 2-3 inch stalks , washed and dried with a kitchen towel.
for the lemon and almond sponge
4 eggs
1/2 cup of whole wheat flour ( atta)
grated zest of 2 lemons
1/4 cup +1 tblsp of ground almonds
3/4 cup of icing sugar
for filling the cake
250 g of mascarpone cheese, whisked with 3 tblsp of lemon juice,3 tblsp of icing sugar, and grated zest of 1 lemon.

Directions:

The sugar frosted flowers
Beat the egg white lightly.
With a paintbrush, brush the petals with a little of the egg white, making sure to reach inside the petals and on the stalks too.
Sprinkle some caster sugar over the rose and into the grooves. Shake off excess sugar and leave it to dry for at least 2 hours. I covered a plate with foil and let the roses dry on them. Repeat for the rest of the roses.
I also sugar frosted a few rose leaves in the same way (although, I believe they can be eaten too, I added the leaves, more for the aesthetics than for the eating).
Other edible flowers can also be sugar frosted in this same way.
The lemon and almond sponge-
Pre heat the oven at 180 deg C and line an 8 inch round pan with foil.
Place the flour, ground almonds and lemon zest in a bowl. With the fingertips, rub the mixture till everything is well mixed together.
Beat together the eggs and the icing sugar for about 5 minutes or till fluffy and pale.
In batches, add the flour mixture to the egg mixture and fold in, preferable with a rubber spatula, till everything is just moistened.
Tip the mixture into the prepared pan. Lightly tap the pan against the counter to get rid of air bubbles.
Place the pan in the centre of the pre heated oven ad bake for about 25-27 minutes or till the top is golden and the middle is springy to the touch.
Cool the cake in the pan for a minute and peeling off the foil, transfer to a rack to cool completely before filling and topping.
Filling and topping-
When cooled completely, slice the cake horizontally into two portions.
Spread the filling on one half of the cake and place the other half on top.
Arrange the sugar frosted flowers and leaves on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	658.31 Kcal (2756 kJ)
Calories from fat	252.69 Kcal
		% Daily Value*
Total Fat	28.08g	43%
Cholesterol	195.44mg	65%
Sodium	195.47mg	8%
Potassium	125.18mg	3%
Total Carbs	90.24g	30%
Sugars	56.61g	226%
Dietary Fiber	0.98g	4%
Protein	12.74g	25%
Iron	3.1mg	17%
Calcium	91.2mg	9%

Amount Per 100 g
Calories	349.59 Kcal (1464 kJ)
Calories from fat	134.19 Kcal
		% Daily Value*
Total Fat	14.91g	43%
Cholesterol	103.79mg	65%
Sodium	103.8mg	8%
Potassium	66.48mg	3%
Total Carbs	47.92g	30%
Sugars	30.06g	226%
Dietary Fiber	0.52g	4%
Protein	6.76g	25%
Iron	1.6mg	17%
Calcium	48.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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