Royal Raspberry and Almond Jubilee Cake

Prepare the frosted rose petals at least 24 hours in advance. Carefully separate the petals from the roses. Lightly whisk one egg white in a small bowl and spread white caster sugar over a flat plate. Using a small paintbrush, lightly coat both sides of each petal with egg white, then dredge in the sugar. Use tweezers to gently shake off any excess sugar and place the petals on baking parchment to dry for a full day.

Preheat your oven to 180°C (160°C fan/gas mark 4). Grease two 20cm round sandwich tins with butter and line the bases with baking parchment. In a large mixing bowl, cream together the softened butter and golden caster sugar for about 1-2 minutes until the mixture is pale and fluffy. Beat in the egg yolks one at a time until fully incorporated.

Sift the self-raising flour and baking powder directly over the butter mixture. Using a large metal spoon, gently fold the flour in, followed by the ground almonds and almond extract. Stop folding as soon as no streaks of flour remain to keep the batter light.

In a separate clean bowl, whisk the remaining egg whites until they reach soft peaks and just hold their shape. Gently fold one-third of the egg whites into the cake batter using a whisk or metal spoon to loosen it. Carefully fold in the remaining egg whites in two batches, being careful not to over-mix and deflate the air.