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Picture of English rose cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 9431 kcal 472 %
  • Fat 433 g 667 %
  • Saturated 261 g 1303 %
  • Carbs 1305 g 435 %
  • Fiber 19 g 76 %
  • Protein 109 g 218 %
  • Cholesterol 2236 mg 745 %
  • Sodium 1388 mg 58 %
  • Calcium 1478 mg 148 %
  • Magnesium 222 mg 53 %
  • Potassium 1793 mg 38 %
  • Iron 14 mg 76 %
  • Zinc 10 mg 91 %
  • Phosphorus 2522 mg 360 %
  • Vitamin A 4174 µg 464 %
  • Vitamin C 26 mg 28 %
  • Thiamin (B1) 1 mg 74 %
  • Riboflavin (B2) 3 mg 212 %
  • Niacin (B3) 8 mg 47 %
  • Vitamin B6 1 mg 74 %
  • Folate equivalent (total) 327 µg 82 %
  • Vitamin B12 4 µg 187 %
  • Vitamin D 11 µg 74 %
  • Vitamin E 15 mg 101 %
  • Vitamin K 44 µg 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

English rose cake

Ingredients

  • 350g butter, softened
  • 500g golden caster sugar
  • 6 large egg
  • 200g full-fat natural yogurt
  • 500g plain flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp rosewater
  • 140g golden caster sugar
  • 1-2 tsp rosewater (depending on your taste)
  • 85g raspberry, defrosted if frozen, plus 100g to decorate
  • 250g icing sugar
  • 1 tsp vanilla extract
  • 300ml double cream
  • rose petal pieces and crystallised rose petals (see step-by-step, above), to decorate

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