Description
A delightful treat that combines the floral notes of rosewater with the tartness of raspberries, perfect for afternoon tea or a sweet snack.
Ingredients
Scale
- 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
Instructions
- 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.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 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.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the milk and rosewater, mixing until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh raspberries, being careful not to break them too much to maintain the beautiful marbled effect in the cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- 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.
- 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.
- Once the cake is completely cool, dust the top with powdered sugar. Garnish with additional fresh raspberries if desired.
- 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.
Notes
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Rosewater, Raspberry, Snack Cake, Dessert, Baking