Vanilla Heart Cakes With Rosewater Icing
![Vanilla heart cakes with rosewater icing on a cooling rack.](https://assets.epicurious.com/photos/5a7365adb668ca41c63f5d36/1:1/w_2560%2Cc_limit/vanilla-heart-cakes-with-rosewater-icing-recipe-HC-020118.jpg)
Add nectarines, plums, or any summer berries you like into this rustic afternoon tea cake.
Ingredients
8 servings
Preheat 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.