Make the frosted rose petals the day before.
Separate the petals and spread the castor sugar over a plate.
Holding one petal at a time, lightly paint both sides with egg white.
Spoon sugar over it, then using tweezers, shake off the excess.
Dry on parchment paper for a day.
(Use only pesticide free roses) Preheat the oven to 180°C (350°F).
Butter two 8-inch round cake tins and line their bases with parchment paper.
Tip the sugar into a mixing bowl and add the softened butter.
Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
Sift together the flour and baking powder, then sift over the cake mixture.
Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
Stop folding as soon as the flour traces have gone.
Whisk the egg whites until they just hold their shape.
Gently fold in a third of the egg white into the cake mix, using a whisk.
Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
Lightly fold in the raspberries.
Divide between the prepared tins and level the mixture using a round bladed knife.
Bake for 30-35 minutes.
Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
Set one cake on a serving plate.
Spoon the clotted cream on top.
Scatter the raspberries over and put the other cake on top.
Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
Drizzle the icing over the cake.
Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.