CookEat Recipe
Pear and Peach Rose Cake
Pear, peach and fresh edible rose petals are folded through a yoghurt cake with a little baking powder. Fine fruit dice distribute through the shallow bake, which is rested before serving.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Core the pear, then cut into 5 mm dice. Remove the peach stone and cut the flesh into 5 mm dice. Use fresh rose petals specifically sold for eating, not florist flowers or concentrated rose flavouring. Rinse, remove the bitter white petal bases and chop finely.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 60 g brown sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 80 g natural yoghurt.
Step 4
Fold in 120 g pear, 80 g peach, 8 g fresh edible rose petals.
Step 5
Combine 180 g all purpose flour, 0.5 tsp baking powder. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
Cooked it? Rate it.
Cooked 1 time