Mother's Day Apricot And Rose Cake With Fresh Roses

Mother's Day Apricot And Rose Cake With Fresh Roses Recipe for Kenwood by Jordan Rondel

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Recipe for Kenwood by Jordan Rondel

These flavours are incredibly lovely together - the tart and sweet apricots and floral, delicately perfumed petals. Bake this for your mum as the perfect way to remind her how much you love her.


  • 200g butter, softened
  • 200g caster sugar
  • 4 organic eggs
  • 200g ground almonds
  • 50g plain flour
  • 1 tbsp rose water
  • Zest and juice of one lemon
  • 20 Turkish dried apricots, chopped into quarters


  • Sifted icing sugar


  • Roses, assorted


  1. Preheat oven to 170°C. Line a 22cm cake tin with baking paper
  2. In the bowl of your Kmix, using the creaming beater, cream the butter and sugar until pale, light and fluffy
  3. Add the vanilla and then the eggs, one at a time
  4. In 2 parts, add in the ground almonds and mix until just combined. Next, fold in the rose water and lemon zest and juice. Stop your electric mixer once all the ingredients are combined, do not over mix
  5. By hand, stir through the dried apricot quarters
  6. Spoon the batter into the tin and spread out to the sides
  7. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean
  8. Allow the cake to cool in its tin for 10 minutes before turning out onto a cooling rack
  9. Once completely cool, top with a dusting of icing sugar and decorate with the fresh roses
  10. Store in an airtight container in a cool, dry place for up to 3 days

Tips: Roses are my favorite flowers to decorate this cake with, because they come in an array of pastel colours. It looks best to use a mix of larger and smaller roses, and to make sure you break off any wilting or damaged petals before using. I like to place my first flower slightly off centre and work outwards, usually with the larger flowers first, then filling the gaps with the smaller buds. I tend to stick to odd numbers of flowers, so that the arrangement isn't too symmetrical.

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