GOSSIP’S RASPBERRY-ROSE CAKE
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Like many people, Dr Shayma Al Fawwaz, Gossip’s founder and CEO, likes a bit of cake. Unlike many people, Dr Shayma holds a PhD in genetics, worked as the director of international investments at Dubai International Financial Centre and is on the board of Art Dubai. Her project to bring together international and Emirati flavours with organic ingredients resulted in the ultra-busy Gossip bakery in Dubai’s Boxpark. Here’s her favourite recipe.
300g butter 400g caster sugar 7 eggs 2 vanilla pods 600g all-purpose flour 20g baking powder 400g milk 10ml rose essence Pastel macarons and meringues, and fresh flowers, to decorate Pink and purple food colour Cream the butter and the sugar together until light and fluffy. Add the eggs slowly to the butter mixture and mix until well incorporated. Combine all the dry ingredients. Add the dry ingredients to the mixture, alternating with the milk. Mix until smooth. Divide the mixture into four parts and mix increasing amounts of rose essence into the batter to achieve shades of pink. Take it slowly – you will need very few drops. Pour the mixture into four 8-inch cake tins. Bake at 170ºC for 30 minutes.
500g butter 1kg icing sugar 100ml milk 100ml raspberry purée Cream the butter and sugar together until light and creamy. Add the milk and continue mixing until smooth. Add the purée and combine well until you get a smooth icing.
Trim each sponge to 2.5cm in height. Spread a 1cm layer of icing on each sponge and layer them, then cover the cake with icing, smoothing it carefully. Create some spiral piping on top by using a piping bag with a star nozzle. Arrange the meringues and macarons on top, adding the flowers in between (Gossip used hydrangeas). Lightly brush liquid pink and purple food colour on the sides of the cake to create a brushed, marbled effect. Add edible gold leaf for a final touch – this is a very special cake.
Find Gossip’s macaroon and mini meringue recipes at fridaymagazine.ae.