Strawberry, almond and rosewater cake with mascarpone from Sicilia: A Love Letter to the Food of Sicily (page 242) by Ben Tish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AllieTaylor on May 20, 2024

    This cake was delicious BUT, for me, the timing was quite out. The recipe says 50 mins…I set the timer for 45 mins but that was too much — I got distracted by an important call (Grr!). It was overbaked and even burnt in places but still very good. My audience was a professional foodie and a former professional pastry chef. Both had seconds and wanted some for breakfast the next day! I made the compote and the mascarpone (well, I didn’t have any mascarpone, so I used Philadelphia with a bit of 36% cream to loosen it up - it was delish!). Where I live, I can’t get local strawberries at the same time as roses, so I didn’t make the candied rose petals for decoration. I would definitely make this again and I recommend it! Watch the time baking…try 40 mins and check!

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Reviews about this recipe

  • Wrap Your Lips Around This

    ...my new favourite cake recipe. It’s really, really, *really* good. The flavours are gorgeous...Sticky, ground-almond sponge with the delicate taste of rosewater and a zingy strawberry compote...

    Full review
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