A recipe for a delicious afternoon treat.

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Carolside in the Scottish Borders, is a garden tended by the Foyles, who have a passion for roses and an enviable garden. Follow Mrs Foyle’s recipe for a perfect afternoon treat.

The perfect end to a summer’s day is a slice of rose cake for tea

Ingredients
4ozs butter
4ozs caster sugar
4ozs self-raising flour
2 large eggs
Rose Water (Star Kay White is best and can be bought from Waitrose or Fortnum and Mason)

Method
Cream the butter and sugar together until pale and fluffy.

Whisk the eggs in a bowl and very slowly add to the mixture, a spoonful at a time.

Add two spoonfuls of Rose water.

Sieve the flour high above the bowl to incorporate air and gently fold into the mixture.

Divide the mixture between two 7ins lightly greased tins and bake for 25-30mins at 170C, 325F or gas mark 3.

For a butter cream filling
3ozs Butter
6ozs Sifted Icing Sugar
Rose Water
Pink food colouring (Squires Kitchen Food Colour in Pink Dust from Fortnum and Mason makes a wonderful delicate pink colour. Alternatively, if you use a tiny dash of red food colour, it makes a perfect apricot shade)

Method
Whisk the butter until pale and fluffy.

Add icing sugar, rose water to taste and food colouring.

Ice the cake and add a rose to decorate.