Thursday, December 22, 2016

Rose Petal Jam Cake

Rose Petal Jam Cake
My sister gave me a bottle of Rose Petal Jam on my last visit to India and it took me back to the days when most Bangaloreans had dark pink and yellow roses in their gardens.  We were no exception.  My Dad was very interested in gardening and cooking and there was something interesting to learn every day.  Early morning, when the roses were in bloom, he would go into the garden and carefully check the roses and other blooms.  He taught me to collect these rose petals, wash and dry them very gently and layer them in a large glass bottle with sugar.  Every other day, one of us would add more rose petals to the bottle and within a month to 6 weeks, we had the most exquisite jam I have ever eaten.  More often than not, we ate it plain and thoroughly enjoyed every luscious spoonful.

This year, I decided to add it to a cake and see what happens.  The result- a tempting, enjoyable, fragrant very unique Christmas Cake.

The Recipe:

2 cups fortified wheat flour; 40 gms maida; 1 tsp baking powder; 1/2 tsp baking soda; 20gms sooji; 270 gms milk powder; 16 cardamoms, powdered; 2 cups milk; 1/2 cup caster sugar; ½ cup Rose Petal Jam; 1 cup butter at room temperature; 2 tsp vanilla essence; pinch of salt; ½ cup ghee residue (optional).
Sieve the flour, milk powder, baking powder, baking soda, sooji and salt together in a large bowl.  Mix the milk, caster sugar, oil, cardamom powder, ghee residue and vanilla extract in another bowl.
Add the dry ingredients by the spoon by spoon to the wet ingredients and gently mix to a smooth glossy texture.
Grease and line 7 inches by 3 inches foil cake pans ( 3) and divide the mixture between them.  Bake in a preheated oven at 180Celcius for 35 minutes or until metal skewer inserted in centre of cake comes out clean.  Cool, pack and give to your lucky friends. 
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