A jammy cake always has jam in it or on it, but I’m also calling this strawberry rose jammy cake a jammy cake because it is also jammy! Lucky and charmed, that is. Try it, give this strawberry rose jammy cake as birthday surprise to impress the one you secretly adore, or to a friend you’ve had a tiff with and it’ll definitely prove lucky.
How so, you ask? The quality of the strawberry rose jammy cake is divine. It unfolds like a drop from heaven upon your tongue. It is twice blessed: it blesseth him that bakes and him that eats, and ’tis filled with jam and proves lucky. ’Tis delicate yet sublime. A strawberry cake is delicious, but when seasoned with rose and jam, is majestic in its essence!
Strawberries and roses have long been linked to love, and rightly so, as they both definitely get your heart beating faster! Put them in a cake, and lo and behold, you have a recipe for love! This cake is lent its delicate and sublime qualities by all of its elements: the cake, the rose cream filling, the rose water, the strawberries, the rose petals and the jam. The baking of the cake is only half your work done, really.
It reminds me of a delicate perfume, and I’m sure it is the work of the rosewater. Distilled from rose petals, rosewater has a deep perfumed flavour, and has for ages been a favourite in the cuisines of India, the Middle East and China.
Lucky me, when I came across this gem in Easy Cooking — Baking. Did this strawberry and rose jammy cake prove itself to be jammy for you? Do let me know, using the hashtag #notjustspice on Instagram or mention it on our Facebook page.
The quality of the strawberry rose jammy cake is divine. It unfolds like a drop from heaven upon your tongue. It is twice blessed: it blesseth him that bakes and him that eats. ’Tis delicate yet sublime. A strawberry cake is delicious, but when seasoned with rose petals and jam, is majestic in its essence!
- 275 g (10 oz) plain flour or cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 150 g (5 oz) unsalted butter softened
- 200 g (7 oz) caster sugar
- 2 eggs large, beaten lightly
- 2 tablespoons rosewater
- 125 ml (4 fl oz) milk
- 200 ml (7 fl oz) double cream
- 25 ml (1 fl oz) natural Greek yogurt or thick, strained curds
- 1 tablespoon rosewater
- 1 tablespoon icing sugar
- 125 g (4 oz) rose petal jam or strawberry jam, or a combination of both slightly warmed
- 125 g (4 oz) strawberries chopped
- A handful of frosted or dried (and soaked) or fresh rose petals to decorate
- Icing sugar to dust (optional)
Preheat the oven to 180ºC/350ºF 10 minutes before baking, and lightly butter (or oil) and flour a 20.5 cm (8-inch) cake tin. Use a round baking paper (parchment paper) to line the bottom of the pan.
Sift the flour, baking powder and salt. Reserve.
Beat the sugar and butter until fluffy and light. Beat in the eggs, one-third at a time, with a 20-second beating period between each addition. Stir in the rosewater after the eggs.
Add the flour mixture and milk and fold it in with a rubber spatula or metal spoon. Mix only lightly until just combined.
Spoon it all into the prepared cake tin and gently smoothen the top.
Bake for 25 minutes, or until golden and the centre springs back when pressed gently. When done, cool for 10 minutes, then remove it from the tin and reserve while you prepare the fillings and decorations.
Ensure the cake is completely cool before you split the cake horizontally, and sprinkle rosewater gently with a brush or toothbrush.
Whisk the cream, yogurt, rosewater and icing sugar together until you get soft peaks.
Spread the warm jam on the base of the cake, then spread half the whipped cream on top of it.
Sprinkle with most of the strawberries if you to wish to add a little on top of the cake, or all of the strawberries.
Place the other half of the cake on top, and spread the remaining whipped cream on top of it. Swirl, if you desire.
Decorate with rose petals and a few strawberries. You could also dust the cake lightly with a little icing sugar (I left this part out) and serve.