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Rose falooda cake
Fruit and vegetables
1 tsp
basil
seeds
Tins, packets and jars
200g/7oz
plain flour
25g/1oz vermicelli
noodles
(½ nest)
100g/3½oz rose petal
jelly
Cooking ingredients
few strands
saffron
225g/8oz
caster sugar
25g/1oz
cornflour
2½ tsp
baking powder
pinch
salt
1 tsp
vanilla extract
120g/4¼oz
icing sugar
, sieved
100g/3½oz glacé fruits, finely chopped
25g/1oz
flaked almonds
flaked
pistachios
Dairy, eggs and chilled
225g/8oz unsalted
butter
, softened, plus extra for greasing
2 tbsp full-fat
milk
4 large free-range
eggs
, at room temperature
240ml/8¾fl oz
double cream
500g/1lb 2oz
mascarpone
, at room temperature
Other
4 tbsp rose syrup
1 tsp rose syrup
2 tbsp rose syrup
edible flowers or rose petals
gold leaf (optional)
Back to recipe
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