VANILLA HEART CAKES WITH ROSEWATER ICING
Swap nectarines, plums, or any summer berries you like into this rustic afternoon tea cake.
Provided by Donna Hay
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.
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