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27th July 2018


Raspberry & Rose Sponge Cake | Tea Pairing

This raspberry, rose and mascarpone layer cake, brushed with rose geranium syrup, pairs beautifully with our new Raspberry and Rose Fruit and Floral infusion, enhancing the naturally sweet flavour of the tea. It was created by Louise Robinson of Cygnet Kitchen blog to celebrate the launch of this range and to add an extra indulgence to the afternoon.

Rose Tea Pairing

Raspberry & Rose Layer Cake

Beautifully light layers of sponge are placed on top of each other, brushed with rose geranium syrup and sandwiched with raspberry rose mascarpone cream.
Decorated with flowers from the Real Flower Company.


Serves: 6


  • 220g butter, softened, plus a little extra to grease the pans
  • 220g white caster sugar
  • 1 teaspoon vanilla essence
  • 4 free range eggs (weighing a total of 220g in their shells), lightly beaten
  • 220g self raising four, sifted.
  • pinch of salt
  • 3-4 tablespoons of whole milk

Rose Geranium Syrup

  • 225g white caster sugar
  • 300ml water
  • 4 'Attar of Roses' geranium leaves, or a few drops of natural rose essence to taste

Raspberry & Rose Filling

  • 150g fresh raspberries
  • 1-2 tablespoons of caster sugar
  • 1 tablespoon of rose geranium syrup
  • 300g mascarpone
  • 100g icing sugar, sifted

Rose Mascarpone Icing

  • 250g mascarpone
  • 75g icing sugar, sifted
  • 1 tablespoon of rose geranium syrup
  • 100ml double cream

Fresh unsprayed roses, or other edible flowers


Head to Louise's blog Cygnet Kitchen to discover the method, and other seasonal recipes.


Raspberry & Rose

An elegant fruit and floral tea, the subtle perfume of whole rosebuds is imbued with the tart fragrance of real raspberry pieces and the ripe, fruity aroma of osmanthus flowers. This soft pink infusion feels jammy on the palate and is complemented by the gently sour character of rosehip shells, delivering complexity and a delicately floral finish.

Recipe by:

Louise Robinson

Food Writer