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An indulgent and celebratory Chocolate, Strawberry, and Rose Crown Cake designed in honor of Her Majesty Queen Elizabeth’s Platinum Jubilee.

Ingredients

• Butter 250g (9oz), softened, plus 25g (1oz)

• Caster sugar 250g (9oz)

• Eggs 6, beaten

• Self-rising flour 250g (9oz), sifted

• Baking powder 1 tsp

• Milk 5 tbsp

• Vanilla extract ½ tsp

• Strawberry jam 2 tbsp, sieved

• Pink food gel coloring

• Rose water 1 tsp

• Cocoa powder 2 tbsp

• Dark chocolate 100g (3½oz), chopped

• Edible decorations such as small strawberries, chocolate truffles, edible glitter, rose petals

Instructions

1. Preheat the oven to 190°C/170°fan/Gas 5. Grease a 24cm (9½in) 2½ liter non-stick Bundt tin.

2. Whisk together the sugar and 250g (9oz) of the butter in a large bowl until pale and fluffy, then gradually add the eggs. Fold in the flour and baking powder, mixing until smooth. Stir in 3 tablespoons of milk.

3. Divide the mixture between three bowls. Add the vanilla to one bowl, stir the jam, pink food coloring, and rose water into the second, then add cocoa powder to the third.

4. Spoon alternate dollops of cake mixture into the tin, smooth the top then use a knife to make swirls through the mixture to marble. Bake for 40-45 minutes until a skewer inserted into the center comes out clean. Run a knife around the edge and invert onto a wire rack. Leave to cool completely.

5. Melt the chocolate, 25g (1oz) butter and the remaining milk in a heatproof bowl set over a pan of simmering water. Whisk to a smooth, thick glaze. Drizzle over the cooled cake and top with your choice of decorations.

Notes

For a neat finish, spoon the chocolate glaze into a piping bag and pipe swirls or lines around the edge of the Bundt. Warm any leftover glaze and serve alongside as extra sauce.

Taken from the Around Britain Cookbook