Carolside in the Scottish Borders, is a garden tended by the Foyles, who have a passion for roses and an enviable garden. Follow Mrs Foyle's recipe for a perfect afternoon treat.
The perfect end to a summer's day is a slice of rose cake for tea
Ingredients 4ozs butter 4ozs caster sugar 4ozs self-raising flour 2 large eggs Rose Water (Star Kay White is best and can be bought from Waitrose or Fortnum and Mason)
Method Cream the butter and sugar together until pale and fluffy.
Whisk the eggs in a bowl and very slowly add to the mixture, a spoonful at a time.
Add two spoonfuls of Rose water.
Sieve the flour high above the bowl to incorporate air and gently fold into the mixture.
Divide the mixture between two 7ins lightly greased tins and bake for 25-30mins at 170C, 325F or gas mark 3.
For a butter cream filling 3ozs Butter 6ozs Sifted Icing Sugar Rose Water Pink food colouring (Squires Kitchen Food Colour in Pink Dust from Fortnum and Mason makes a wonderful delicate pink colour. Alternatively, if you use a tiny dash of red food colour, it makes a perfect apricot shade)
Method Whisk the butter until pale and fluffy.
Add icing sugar, rose water to taste and food colouring.
Ice the cake and add a rose to decorate.
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