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1
Make the frosted rose petals the day before.
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2
Separate the petals and spread the castor sugar over a plate.
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3
Holding one petal at a time, lightly paint both sides with egg white.
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4
Spoon sugar over it, then using tweezers, shake off the excess.
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5
Dry on parchment paper for a day.
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6
(Use only pesticide free roses) Preheat the oven to 180u00b0C (350u00b0F).
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7
Butter two 8-inch round cake tins and line their bases with parchment paper.
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8
Tip the sugar into a mixing bowl and add the softened butter.
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9
Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
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10
Sift together the flour and baking powder, then sift over the cake mixture.
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11
Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
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12
Stop folding as soon as the flour traces have gone.
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13
Whisk the egg whites until they just hold their shape.
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14
Gently fold in a third of the egg white into the cake mix, using a whisk.
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15
Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
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16
Lightly fold in the raspberries.
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17
Divide between the prepared tins and level the mixture using a round bladed knife.
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18
Bake for 30-35 minutes.
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19
Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
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20
Set one cake on a serving plate.
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21
Spoon the clotted cream on top.
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22
Scatter the raspberries over and put the other cake on top.
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23
Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
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24
Drizzle the icing over the cake.
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25
Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.
