Nectar Rosé cake

Cake, icing, summer, pink. This is a recipe for the ultimate bliss – and you can serve it at your next party!

THURSDAY SERVES 6-12 TIME 1Hour Medium Medium

INGREDIENTS

Cake 250ml sunflower Oil

125ml Greek yogurt

3 eggs

400g sugar

375ml buttermilk

630g cake flour

5ml baking powder

5ml bicarb of soda

5ml salt

Nectar Rosé syrup

200g sugar

250g Graham Beck Bliss Nectar Rosé

Icing

500g icing sugar

500g butter

A few drops food colouring (pink)

METHOD

1. Preheat oven to 180°C. Prepare two 15cm cake tins by lining them with baking paper and spraying them with cooking spray.

2. In a medium mixing bowl, combine oil, yoghurt, eggs, sugar and bu ermilk and beat with an electric beater.

3. Add the cake flour, paking powder and bicarb of soda and salt to the mixture and mix thoroughly. Divide the ba er between 2 cake tins and bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool for 5 minutes before turning it out on a wire rack to

cool completely.

4. In a saucepan combine the Bliss Nectar Rosé and sugar and heat over low heat until the sugar is dissolved. Simmer for a few minutes to thicken and remove from heat. Brush the two cakes with the syrup and reserve the rest for the icing.

5. To make the icing, cream the bu er with an electric beater and add icing sugar in small amounts until it’s incorporated. Add the syrup slowly in a thin stream while whisking until it’s completely combined. Add a few drops of food coloring.

6. Place one cake on a serving pla er and ice, before placing the remaining round on top. Cover with icing using a pallet knife and add decorations as desired.