Rose Ring Cake
(0 votes)
(0 votes)
Health Score:
4,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
1
- Ingredients
- soft butter (for the pan)
- soft Pastry flour (for the pan)
- 250 grams soft butter
- 100 grams sugar
- 100 milliliters Rose syrup
- 1 pinch salt
- 1 untreated lemon (juiced and zested)
- 4 eggs
- 400 grams Pastry flour
- 2 teaspoons Baking powder
- 100 grams cornstarch
- 100 milliliters milk
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F) convection. Grease the ring cake pan well with butter and sprinkle with flour.
2.
Cream butter with the sugar and rose syrup until creamy. Add salt, lemon juice and zest and stir well. Gradually add the eggs while stirring. Sift the flour with the baking powder and cornstarch and add to the egg mixture alternately with the milk, stirring until a smooth, heavy batter forms. Pour into the prepared pan, smooth surface and bake in oven until toothpick inserted into cake comes out clean, about 1 hour. Remove from oven, let cool slightly and gently remove from the pan. Cool completely.
3.
To serve, sprinkle with powdered sugar and garnish with roses and currants, if desired.
