Expand your cooking library with this beautiful butter cake.
For the cake, preheat oven to 170C and prepare the tin with baking paper or butter and flour.
Beat sugar and butter in a stand mixer until fluffy on medium speed. Scrape the bowl down every few minutes. Beat for around 10 mins.
Meanwhile, sift all the remaining dry ingredients into a bowl. Add lightly beaten egg and vanilla into the butter mix slowly and beat again till well combined and fluffy, around 1-2 mins.
Fold the dry mix into the butter mix alternately with the milk. Do not overmix.
Pour into the tin and bake for around 45-45 mins. Test cake with a toothpick. Take it out once done and let it rest for around 5 mins before turning it over on your serving dish.
For the date and pomegranate mix, add the date and spices into a deep pot with a 1/2 cup of water and boil and stir till the dates start losing its shape. Take it off heat and cool.
For the cream, pour cream into a standmixer and whisk on medium until soft peaks. Start adding icing sugar teaspoon at a time (add more if you like it sweet) and then add the rose water. Do not over beat – otherwise it will curdle. Refrigerate.
To assemble, mix the pomegranate into the cooled date mix gently. With the cake on your serving platter, pipe the cream mix in spots across the top of the cake and use a spoon to place the date and fix mix as well.
Arrange the fruits around the cake for decoration and finish it off the flowers on the top.
This recipe has not been edited or tested by the Bake Off Food Department.
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