Summer Rose Bundt Cake

Summer Rose Bundt Cake



Shopping List:
335 gr butter, softened
225 gr Philadelphia or other cream cheese (mascarpone)
675 gr granulated sugar
6 large eggs
330 gr plain flour
2 teaspoons rosewater
1/4 teaspoon vanilla extract

Icing:

60 ml rosebud tea
1/4 teaspoon vanilla extract
240 gr icing sugar
1 tablespoon buttermilk

Decorate with any roses you like

Preheat your oven to 160C. Grease/spray and flour your Bundt tin.

Make the tea and let it cool.

Cream butter and cheese and gradually add the sugar and beat until fluffy. Now slowly add the eggs one by one. Spoon  the sieved flour into the mixture, slowly, do not beat the air out of it. Stir the vanilla and the rosewater into the mixture.  Pour this into your prepared Bundt tin.

Put this into your preheated oven and bake it for 1 hour and 20 minutes or until your caketester comes out clean. Let it cool in the tin after which you can turn it out onto your cooling rack.

When the cake is completely cool you can make the icing: Mix all your ingredients until smooth and pour this gently over the baked cake. Decorate at will with roses, any will do and roses are edible.

                                                                  "Enjoy"