Photo: David Holifield
Rose petal heart cake recipe
19 ingredients
2 hr 30 min + 30 min
8 people
openrecipes
An exquisite combination of white chocolate, cardamom, rosewater and raspberries.
Estimated Nutrition (whole recipe, rough)
966
Calories
23g
Protein
33g
Fat
141g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Flower | not in our table | 0 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 130 unsalted butter, softened, plus more the tin
- g green caradamom pods
- 20 self-raising flour
- 170 white chocolate, chopped
- g white caster sugar
- 100 eggs, beaten
- g vanilla extract
- 130 white chocolate, broken into pieces
- g egg white (you may need more)
- 2 sprinkling white caster sugar per flower
- 1 edible flowers, like roses, rose petals, violas, pansies, cowslips...
- tsp small paint brush
- 100 length florists' wire (optional)
- g fresh raspberries
- 1 white chocolate, finely chopped
- 1 double cream
- 1 rosewater
- handful icing sugar, sifted
- 1 rosewater
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes