Ladurée Inspired Rose Cake + Where to Go for Afternoon Tea in Sydney

Similar to the Rose and Vanilla Bean Ice Creams recipe I posted recently, this recipe is also inspired by a regular catch up spot frequented by my friends and I. Similar to The Tea Salon, the Ladurée cafe in the city was a great location to meet, and while more on the pricey side, offered great teas and cake. Also similar to The Tea Salon, Ladurée in Sydney closed earlier this year. It is such a shame that two of our favourite catch up spots are gone, it really feels like the good spots in the city are becoming fewer and fewer. 

The idea for this cake came to me ages ago, but it is only now that the need to make it felt really necessary. I haven’t stuck really closely to the original Ladurée cake, as I wasn’t keen on using food colouring. But feel free to do so in the cake and icing if you feel like it. The original cake is a candy coloured pink as the pictures below show, so add more than you think you need in the batter of the cake mix to ensure the cooked cake has the right hue. 

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I have created something that replicates the original in taste and texture in a way I am happy with. The original is more of a syrup cake, however the use of yoghurt and oil in this recipe creates a moist cake that doesn’t need a syrup - which makes the cake simpler and easier to make. The icing, also not in the original, adds more rose flavour which I love as the cake on its own is very subtle. 

If like my friends and I you are looking for good places to meet for afternoon (or morning) tea in Sydney City and close surrounds, here is a list of cafes and bakeries that I love:

• Black Star Pastry - Level 2, The Galleries (at Kinokuniya Bookstore) 500 George St Sydney: This is the easiest of the Black Star Pastry locations to get to if you are already in the City. There isn’t a lot of seating, and now everyone knows about it be prepared for a little wait to order. If it’s really busy get what you want takeaway and head over to Hyde Park or the Domain to eat outside. Try: The Strawberry Watermelon Cake is what they are famous for, and for good reason!

• The Tea Cosy - 33 George St The Rocks: Not far from Circular Quay and Wynyard, this is probably the cutest tea rooms you can go too. Situated in an old terrace house, freshly made scones can be enjoyed with a variety of jam flavours and knitting needles and wool at the table in case you fancy a bit of knitting while you catch up with friends. Try: The Devonshire Tea with Triple Berry Jam.

• Flour & Stone - 53 Riley St Woolloomooloo: A short walk from Hyde Park and St Mary’s Cathedral, this tiny bakery is well worth a visit. Again few tables are available, but it is worth it if you can hang around and wait for one. Try: They are really famous for the Pannacotta Lamingtons, however you really can’t go wrong with anything here. My favourites are the hand iced gingerbread, Old Fashioned Vanilla Cake and the Lemon Drizzle Cake.

• Petal Met Sugar - Shop 7 68 Sir John Young Cres Woolloomooloo: A two minute walk from Flour & Stone is patisserie come florist Petal Met Sugar. Great for a quiet catch up, served with delicate patisserie and fun florals. Try: For special occasions book their seasonal high tea to try a selection of their repertoire.

• Bourke Street Bakery - Shop 4 23 Barangaroo Ave Barangaroo: A short walk from Wynyard Station, is another outpost of the popular Bourke Street Bakery institution. It stocks all the favourites and great for an indulgent work day lunch time catch up. Try: Eggplant, Chickpea, Feta & Mint Sausage Roll and the Ginger Brûlée Tart.

• Rabbit Hole Tea Bar - Shop 1 23 Barangaroo Ave Barangaroo: Down the road from Bourke St Bakery is the second and smaller cafe from Rabbit Hole Tea. Great for a quiet catch up, but be prepared for a more limited menu than their larger Redfern cafe. Try: Iced Ginger Snap Latte and Salted Caramel Cookie.

• KOI Dessert Bar - 46 Kensington St Chippendale: A short walk from Central Station is this gem of a patisserie/dessert bar. Everything here looks amazing and has the flavours to back it up. Great for cake filled catch ups or super fancy set dinner and dessert menus (reservations only) in the upper level of their store for special occasions. Try: Strawberry Pillow and keep and eye out for their seasonal high teas which are just about the best high tea you can have in Sydney.

Strawberry Watermelon Cake from Black Star Pastry

The Tea Cosy

Old Fashioned Vanilla Cake from Flour & Stone

Seasonal High Tea from Petal Met Sugar

Bourke Street Bakery

Ginger Snap Iced Latte from Rabbit Hole Tea Bar

Strawberry Pillow from KOI Dessert Bar

Ladurée Inspired Rose Cake

Ladurée Inspired Rose Cake

Ingredients: 

175g plain flour

1/2 tsp baking powder

1/2 tsp bicarb soda (baking soda)

175g plain Greek style yoghurt

150g caster sugar

2 eggs

1 tbsp rosewater (or to taste)

125ml vegetable oil

For the icing: 

125g icing sugar (confectioners)

1-2 tbsp rosewater

dried rose petals, for decoration

Method: 

Preheat oven to 180 degrees Celsius (or 160 fan forced) and line a 20 x 10.5 cm (approx.) loaf tin with baking paper so some of the paper hangs over two of the sides.

In a large bowl whisk together the flour, baking powder and bicarb soda. Then in a small/medium bowl whisk together the yoghurt, sugar, eggs, rosewater and oil. 

Add the wet ingredients to the flour mixture and whisk until the batter is smooth. Pour into the prepared tin and bake for 45-50 minutes or until the cake is golden in colour and a skewer inserted into the centre comes out clean. If in doubt give the cake another 5 minutes and check again. 

Place the cooked cake on a wire rack, and wait to remove it from the tin until it has cooled (using the overhanging baking paper to do so). 

Once the cake has cooled make the icing, by combining the icing sugar and 1 tbsp of the rosewater in a medium bowl (I prefer to use a whisk for this). If more liquid is needed for the icing to make it smoother, gradually add a little more rosewater or hot water can be added instead if you want a more delicate rose flavour. 

Spread the icing over the cake and top with dried rose petals to decorate. 

Ladurée Inspired Rose Cake

Ladurée Inspired Rose Cake

Reference: ‘At My Table - A Celebration of Home Cooking’ by Nigella Lawson (Chatto & Windus, 2017), p.254.

Ladurée Inspired Rose Cake

For more recipes showcasing the best of rose, check out my ebook Baking with Rose by clicking on the link below!

New Beginnings & Raspberry and Rose Cupcakes

Many apologies for my six week or so absence from here. Though I do doubt that anyone is sitting at their computer waiting for me to post a new recipe! I have had an exciting few weeks full of new experiences and new beginnings. All of which meant time spent updating my blog were few and far between. 

In summary, during the last few weeks I have taken part in a food photography and styling workshop with Billy Law and Luisa Brimble, baked forty cupcakes and 20 biscuits for a bridal shower, baked 60 biscuits, made 250 mini quiches and 330 finger sandwiches for a wedding afternoon tea, quit my job, bought a new camera and attended a wonderful weekend ‘Slow Living Workshop’ with Beth Kirby, Rebekka Searle and Lusia Brimble (photos of the weekend to come!). 

Hopefully you will notice an improvement in my photography and styling skills soon, and fingers crossed I will be able to dedicate more of my time to this blog from now on! 

Below are some photos I took at the workshop with Billy and Luisa. 

 . . . . 

 The recipe I have decided to post today is something I created a month or so ago. I had been reminiscing about the cakes and teas Mum and I enjoyed while we were in Paris back in February. At Ladurée in Paris we tried a creation called the rose réligieuse. It was a round two layered choux pastry with crème pâtissière and raspberries, decorated with a rose icing on the outside. The flavour combinations were simply wonderful. And of course the presentation was impeccable. 

Tea & a Rose Réligieuse at Ladurée, Paris.

I decided to create something using this as an inspiration, and came up with a raspberry and rose cupcake. I am very pleased with how they have turned out, and seem to have become an instant crowd pleaser. 

Raspberry & Rose Cupcakes

Ingredients: 

125 g margarine (flavourless such as canola oil based)

3/4 cup caster sugar 

1 tsp vanilla extract 

2 eggs 

1/2 cup milk, preferably low fat

1 1/2 cups self-raising flour, sifted

185 g raspberries, roughly chopped (approx. one and a half punnets if using fresh)

Ingredients for Icing: 

2 - 2 1/2 cups icing sugar, confectioners 

3 tsp rosewater

2 tbsp hot water 

pink food colouring 

dried rose buds, for decoration

Method:

Pre-heat oven to 160 degrees Celsius and line two cupcake trays with cupcakes cases. The mixture will only make about 15-16 cupcakes, so you won’t need to line all of the second tray. 

In a large bowl, cream the margarine, vanilla and sugar until it has combined, and is fluffy and light. Add the eggs one at a time, beating after each addition. Then add the flour and the milk, half of each at a time, beating in between to combine. 

Once all the ingredients are combined, add the raspberries to the mixture, gently folding them in with a spoon or spatula (not an electric mixer) until evenly distributed. 

Evenly fill each cupcake case with the mixture, approximately 3/4 full. 

Cook for 20-25 minutes or until the cakes are lightly golden and spring back when touched. 

Allow to cool on a wire rack. 

Once the cakes have cooled make the icing. Sift the icing sugar into a bowl, then add the water and rosewater and mix to combine. The icing should be smooth and slightly thick so it doesn’t run down the sides of the cakes. Add the pink food colouring, keeping the colour light. If the icing is too runny, add more sifted icing sugar a little at a time. If the icing is too thick, add more hot water a little at a time.

Spread the icing over each cupcake and place a rose bud in the centre. Allow the icing to dry before storing in a airtight container, or eat straight away! 

Original cupcake recipe from The Australian Women’s Weekly Cakes & Slices Cookbook, p.89.

 Originally Posted September 8, 2014.

For more recipes showcasing the best of rose, check out my Baking with Rose eBook by clicking the link below!