Vanilla Heart Cakes with Rosewater Icing
Vanilla Heart Cakes with Rosewater Icing is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 160°C (325°F).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 160°C (325°F).
Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper.
Spread the cake batter into the tin and bake for 35–40 minutes or until cooked when tested with a skewer.
Allow to cool in the tin for 5 minutes.
Turn out onto a wire rack to cool completely.
Place the sugar, rosewater and water in a large bowl and whisk until smooth.
Use an 8cm heart-shaped cookie cutter to cut hearts from the cake.
Spoon over the icing and top with petals.
Refrigerate until just set.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.