Airinie Cooks: Her Eclectic Kitchen: Cherry and Rose Cake

My recent trip to the UK, I had purchased a lot of special ingredients that I have always wanted to use when I cook or bake. One such purchase was a small container of dried rose petals from Waitrose.

I wanted to bake. I wanted to make a cake. So, I made one. I wanted a soft, moist and strongly scented cake. I used about 1.5 g of the dried rose petals, and made a fine rose sugar mix by blending it with the sugar. Also, rosewater is essential here so that the smell of roses will be more apparent.

I used a certain type of cherries that the Greeks here call 'Vyssino' (βύσσινο) which are sour cherries and they are so flavorful, juicy and I am just in love with them.

Ingredients:

250g of butter

300g of rose petal sugar

1 tbsp of rosewater

4 eggs, separated

A pinch of salt

160ml of milk

375g of cake flour

2 tsp of baking powder

400g of cherries, pitted.

Icing sugar to decorate

Rose petals to decorate

Whipped cream to serve.

What you will need:
A mixer: handheld or standalone. Or, a husband-shaped-whisk-wielding helper to help. (Elbow grease)
A round baking tray with removable bottom, lined.
A wire rack

Preparation:

1. Preheat the oven to 180 degrees C.
2. Cream 250g of the rose petal sugar, butter and rosewater until its a wonderful golden creamy mix. Add the egg yolks in gradually, one by one.

3. After its mixed thoroughly, add in the milk and whisk until smooth.
4. In a bowl, mix thoroughly the baking powder and the flour. Add the mixture into the golden liquid mixture and mix thoroughly.
5. In a separate bowl, whisk egg whites, salt and the leftover 50g of rose petal sugar until you can hold the bowl upside down and not have egg whites all over your kitchen floor (stiff).
6. Gently fold the egg whites and cherries into the batter.