Rose & Semolina Valentine’s Cake Recipe
35 minutes
898 reads
About Rose & Semolina Valentine's Cake Recipe
Indulge in this exquisite Rose & Semolina Valentine's Cake, a delightful dessert perfect for expressing your love. The delicate floral aroma of rose essence blends beautifully with the soft, tender crumb, creating a truly romantic treat. This recipe uses a unique combination of flour and semolina for a light and airy texture that melts in your mouth.Easy to make, yet elegant in presentation, this cake is ideal for a romantic dinner or a special Valentine's Day celebration. Its subtle sweetness and charming rose accents will impress your loved one and create lasting memories.Whether you're a seasoned baker or a beginner, this recipe provides a step-by-step guide to baking success. Get ready to impress!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Cake Ingredients
- 1 cup All-Purpose Flour also known as maida
- 1/2 cup Semolina also known as suji
- 1 cup Sugar powdered
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 cup Vegetable Oil
- 1 1/4 cup Milk
- 1/4 tsp Rose Essence
- 1 1/2 tbsp Rose Petals dried, finely crushed
Frosting & Garnish
- 2 cup Cream store-bought or homemade, whipped
- 2 tbsp Rose Syrup lightly flavored with rosewater, optional
- 1/2 cup Chocolate for garnish, melted
- Additional Rose Petals for garnish, fresh
Instructions
Prepare the Oven and Pan
- Preheat your oven to 335°F (170°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
Combine Dry Ingredients
- In a large bowl, sift together the all-purpose flour, semolina, powdered sugar, baking powder, and baking soda.
Combine Wet Ingredients
- In a separate bowl, whisk together the oil, milk, and rose essence.
Make the Batter
- Gradually add the wet ingredients to the dry ingredients, mixing with a hand mixer until just combined. Gently fold in the crushed rose petals.
Bake the Cake
- Pour the batter into the prepared cake pan. Tap the pan gently on the counter to remove air bubbles. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool the Cake
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Layer and Frost the Cake
- Once cool, carefully slice the cake horizontally into three layers. Place one layer on a serving plate and spread with a thin layer of rose syrup. Top with half of the whipped cream.
Repeat Layers
- Repeat with the second layer, adding rose syrup and more whipped cream. Top with the final layer and spread the remaining syrup evenly over the top.
Final Frosting and Garnish
- Frost the entire cake with the remaining whipped cream, smoothing it out. Chill the cake for 10 minutes in the freezer for easier handling. Transfer the chilled cake to your serving plate using a palette knife.
Decorate
- Garnish with fresh and dried rose petals and melted chocolate.
Recipe Notes
Expert Tips for a Perfect Rose & Semolina Valentine's Cake
- For a more intense rose flavor, use rosewater instead of rose essence.
- If you don't have semolina, you can substitute with an equal amount of all-purpose flour, but the texture might be slightly different.
- Don't overmix the batter, as this can lead to a tough cake. Mix until just combined.
- For a stunning presentation, consider using a piping bag to decorate the cake with the whipped cream.
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Recipe Nutrition
Calories: 959kcalCarbohydrates: 106gProtein: 10gFat: 56gSaturated Fat: 9gPolyunsaturated Fat: 14.1gMonounsaturated Fat: 28.2gCholesterol: 6mgFiber: 2gSugar: 69g
Culinary Stories
Articles: 260
3 Comments
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Such an enticing dish! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
This looks so inviting! I’m eager to try it.