Ingredients

For the cake

225g

unsalted butter

225g

light brown sugar

250g

self-raising flour

100ml

milk/almond milk

large eggs

1 tsp

baking powder

100g

white chocolate, chopped finely

1 tbsp

ground cardamom

2 tbsp

rosewater

For the icing

150g

white chocolate

100ml

double cream/plant-based cream

a handful

dried rose petals

a sprig

fresh mint

A delicious cake from Nikibakes. Perfect with a cup of Earl Grey tea!

Recipe for a 20cm x 20cm cake tin

Method

Preheat the oven to 180C, grease and flour your baking tin and line the bottom with greaseproof paper.
Cream the butter and sugar using a hand whisk and beat in the eggs one at a time. Once light and fluffy, add in the cardamom and flour and mix well until no flour is visible. Add the rosewater and fold in the chopped white chocolate.
Pour your cake batter into your baking tin and bake in the middle of your oven for 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool the cake completely before turning it out onto a serving dish.
For the icing, chop the white chocolate into very small pieces. Place your cream into a small pan and bring it to simmering point. Add in your white chocolate and mix gently until the chocolate has completely melted. Allow the icing to cool and thicken up for a couple of hours or for 30 mins in the fridge before frosting. Garnish with dried rose petals and fresh mint before serving. Enjoy!