Rosewater Raspberry Snack Cake

If you’re looking for a delightful treat that combines the floral notes of rosewater with the tartness of raspberries, you’ve come to the right place! This Rosewater Raspberry Snack Cake is not only easy to make but also a feast for the senses. Perfect for afternoon tea or a sweet snack, this cake will surely impress your family and friends.

What You’ll Need for the Rosewater Raspberry Snack Cake

Complete Ingredients List

• 2 cups all-purpose flour (240 grams)
• 1 cup granulated sugar (200 grams)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (113 grams), softened
• 2 large eggs
• 1/2 cup milk (120 ml)
• 1 tablespoon rosewater
• 1 cup fresh raspberries (150 grams), plus extra for garnish
• Powdered sugar for dusting

Ingredient Substitutions & Alternatives

If you have dietary restrictions or preferences, here are some substitutions you can consider:

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• To make it dairy-free, use a plant-based butter and almond or oat milk.
• For a vegan option, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
• Experiment with flavored extracts like vanilla or almond in place of rosewater for a different taste.

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How to Make the Rosewater Raspberry Snack Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Milk

Beat in the eggs one at a time, mixing well after each addition. Then, add the milk and rosewater, mixing until just combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Fold in Raspberries

Gently fold in the fresh raspberries, being careful not to break them too much to maintain the beautiful marbled effect in the cake.

Step 7: Pour into the Pan

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8: Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back when lightly pressed.

Step 9: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 10: Dust with Powdered Sugar

Once the cake is completely cool, dust the top with powdered sugar. Garnish with additional fresh raspberries if desired.

Step 11: Serve

Slice the cake and serve it as a delightful snack or dessert. Enjoy the soft, pillowy texture and the fragrant rosewater flavor paired with the tartness of the raspberries.

Serving Suggestions for the Rosewater Raspberry Snack Cake

How to Serve the Rosewater Raspberry Snack Cake

Serve the cake at room temperature for the best flavor. For an elegant presentation, slice the cake into wedges and arrange them on a beautiful platter. You can also serve individual slices on dessert plates, garnished with fresh raspberries and a dusting of powdered sugar.

Perfect Pairings & Toppings

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, serve it alongside a cup of herbal tea or a glass of sparkling lemonade.

Storing & Preserving the Rosewater Raspberry Snack Cake

Best Storage Methods

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Make sure to cover it well to prevent it from drying out.

Reheating or Freezing Tips

If you have leftover cake, you can reheat individual slices in the microwave for about 10-15 seconds. For longer storage, freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Tips for Perfect Rosewater Raspberry Snack Cake Every Time

Avoid These Common Mistakes

• Overmixing the batter can lead to a dense cake. Mix until just combined.
• Not measuring ingredients accurately can affect the texture and flavor. Use a kitchen scale for precision.
• Ensure your baking powder is fresh for the best rise.

Helpful Tricks for Success

For a more intense rose flavor, you can increase the amount of rosewater slightly, but be cautious as it can become overpowering. Additionally, folding in the raspberries gently will help maintain their shape and create a beautiful marbled effect in the cake.

Fun Variations of the Rosewater Raspberry Snack Cake

Flavor Variations or Recipe Twists

Consider adding nuts like pistachios or almonds for a delightful crunch. You can also incorporate chocolate chips or a swirl of raspberry jam for added flavor.

Dietary-Friendly Adjustments

To make this cake vegan, use flax eggs and plant-based milk. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. These adjustments will allow everyone to enjoy this delicious treat!

FAQs

What If My Rosewater Raspberry Snack Cake Doesn’t Turn Out Right?

If your cake is dense, it may have been overmixed or the ingredients were not measured accurately. If it’s too dry, it may have been overbaked. Always check for doneness a few minutes before the recommended baking time.

Can I Prepare This in Advance?

Yes! You can prepare the batter a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking. The cake can also be baked in advance and stored as mentioned above.

What Ingredients Can I Swap?

You can swap all-purpose flour for a gluten-free blend, granulated sugar for coconut sugar, and milk for any plant-based milk. Feel free to experiment with different fruits or flavorings to suit your taste!

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