Rose Flower Cake

Step 1

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Step 2

In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time, then stir in 1 tbsp of the rose water.

Step 3

In a separate bowl, whisk the 1.5 cups flour with 1.5 tsp baking powder. Add the flour mixture to the butter mixture alternately with the 3/4 cup milk, starting and ending with flour. Mix until just combined.

Step 4

Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

Step 5

For the frosting, whip the 1 cup heavy cream with the remaining 1 tbsp rose water until stiff peaks form, about 3-4 minutes.

Step 6

Spread the rose cream over the cooled cake. Garnish with fresh rose petals and green leaves if desired. Slice and serve.