Rose petal cake

Rose petal cake

Güllü kek

By
From
Turkish Fire
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
3 free-range eggs
300g caster sugar
250ml olive oil
125ml milk
300g self-raising flour
4 sweet-smelling unsprayed, pesticide-free red roses, petals
140g hazelnuts, roasted and skinned then chopped

Method

  1. Preheat the oven to 170°C. Butter and flour a 27 cm springform cake tin.
  2. Place the eggs and sugar in a bowl. Using an electric mixer, beat well, until fluffy. Add the olive oil and milk and mix well. Gently fold in the flour and rose petals.
  3. Pour the batter into the cake tin and sprinkle with the hazelnuts. Bake for 35–40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
  4. Leave to cool before removing from the tin. This cake is so delicious while it is still warm, but will keep in an airtight container at room temperature for 2–3 days.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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