Persian Victoria sponge cake with raspberries and rose recipe

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serves: 10
Skill: medium
Prep: 30 min
Cooking: 30 min
plus cooling

Nutrition per portion

RDA
Calories 507 kCal 25%
Fat 29.5g 42%
  -  Saturates 17g 85%
Carbohydrates 56g 25%
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  • Our Persian Victoria sponge cake with raspberries and rose is delicate, fruity and a lovely modern twist on the classic.

    Everyone loves a Victoria sponge, but if you’re looking for a new, sophisticated flavour variation this Persian-inspired cake with raspberry and rose is perfect. This would make a delightful Mother’s Day bake or a special birthday cake for anyone who loves roses. Edible gifts are usually very well received, try making this for a loved one on Valentine’s Day too.

    This cake is easy to make and you could personalise the decoration for an extra special touch. Adding the pistachios and raspberries inside makes for a delightful surprise when you cut into the cake. If you fancied you could also scatter a few chopped pistachio on top.

    Ingredients

    • 225g unsalted butter, softened
    • 225g caster sugar
    • 225g plain flour
    • 4 medium eggs
    • 2tsp baking powder
    • zest of 1 lemon
    • 50g pistachios, chopped
    • For the filling:
    • 1tbsp seedless raspberry jam
    • 150ml double cream
    • 1/2tbsp icing sugar
    • 1/2tsp rosewater
    • 2tsp dried rose petals, optional
    • 150g punnet of raspberries
    • For the icing:
    • 100g icing sugar, sieved
    • juice of 1 lemon
    • 1 tsp rose water
    • a few drops of pink food colouring
    • For the decoration:
    • freeze dried raspberries and dried rose petals
    • You will need:
    • 2 x 8” cake tins lined

    Method

    • Heat the oven to 180C, Gas 4. Beat together the butter and sugar until fluffy and light. Add in the egg a little at a time until mixing between inclusions. Finally fold in the flour and baking powder followed by the lemon zest and pistachios. Evenly split the mixture into the two tins and bake for 30 mins.

    • When the cake is cooked transfer onto a cooling rack to cool, once cool begin preparing the filling and icing. Pick the least perfect cake and place upside down onto a cake stand or serving plate. Spread over the raspberry jam. Whip the cream with the tbsp of icing sugar until thick but not too firm. Add the rosewater and petals and mix through until it will hold a peak. Spread over the jam leaving a little space at the edge. Press in the raspberries into the cream, reserving a few for decoration on top of the cake.

    • Put the other layer of cake on top. To make the icing: mix the ingredients together, if too thick add a little water to make a consistency like runny honey. Pour over the centre of the cake, once the icing has settled top with the decorations.

    Top tip for making Persian Victoria sponge cake with raspberries and rose

    Test the cake is cooked by pressing the centre, if the cake bounces back it’s ready to take out, if not give it a little longer in the oven

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    (12 ratings)
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