Citizen Reporter
1 minute read
20 Nov 2019
2:38 pm

Recipe: Bliss Nectar Rosé cake

Citizen Reporter

Cake, icing, summer, pink – this is a recipe for the ultimate bliss!

Graham Beck Bliss Nectar Rosé cake. Picture: Graham Beck


250ml (1 cup) sunflower oil
125ml (½ cup) Greek yogurt
3 eggs
400g (2 cups) sugar
375ml (1½ cups) buttermilk
630g (5 cups) cake flour
5ml (1 tsp) baking powder
5ml (1 tsp) bicarb of soda
5ml (1 tsp) salt

Nectar Rosé syrup
200g sugar
250g Graham Beck Bliss Nectar Rosé

500g icing sugar
500g butter
A few drops pink food colouring


1. Preheat oven to 180°C. Prepare two 15cm cake tins by lining them with baking paper and spraying them with cooking spray.

2. In a medium mixing bowl, combine oil, yoghurt, eggs, sugar and buttermilk and beat with an electric beater.

3. Add the cake flour, baking powder, bicarb of soda and salt to the mixture and mix thoroughly.

4. Divide the batter between 2 cake tins and bake in the oven for 30 minutes until golden.

5. Remove from the oven and allow to cool for 5 minutes before turning it out on a wire rack to cool completely.

6. In a saucepan combine the Bliss Nectar Rosé and sugar, and heat over low heat until the sugar is dissolved.

7. Simmer for a few minutes to thicken and remove from heat.

8. Brush the two cakes with the syrup and reserve the rest for the icing.

9. To make the icing, cream the butter with an electric beater and add icing sugar in small amounts until it’s incorporated.

10. Add the syrup slowly in a thin stream while whisking until it’s completely combined. Add a few drops of food colouring.

11. Place one cake on a serving platter and ice, before placing the remaining round on top.

12. Cover with icing using a pallet knife and add decorations as desired.

Recipe supplied by Graham Beck

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