Rosewater Cake (With Raspberries)
This easy rosewater cake with raspberries is a wonderful combination of floral and fruity notes. Enjoy a slice with steaming cup of masala chai for cozy afternoon tea, or dress up with whipped cream for a special occasion.
Ingredients
- 185 g all purpose flour 1.5 cup
- 1.5 teaspoon baking powder
- ½ cup butter softened, I use salted butter
- 1 tablespoon rosewater or 1 teaspoon rose essence
- ¼ teaspoon (scant) green cardamom powder fresh ground is amazing!
- 160 g (¾cup) granulated sugar
- 120 g (½ cup) plain full fat greek yogurt (or thick yogurt) not too cold
- 2 large eggs room temperature
- 30 g (¼ cup) super fine almond flour
- ½ cup whole milk not too cold
- 12-15 fresh raspberries coated with 1 tablespoon dry flour
- 3 tablespoon pistachios chopped
Instructions
- Line the sides and bottom of (4.5 inch by 8.5 inch) loaf pan (non-affiliate) with parchment paper. Pre heat oven to 350F.
- In a medium mixing bowl sift the dry ingredients - flour & baking powder.
- In stand mixer bowl or a large mixing bowl, using a hand mixer, beat the butter and sugar for 2-3 minutes or until pale and fluffy. Add the eggs and yogurt along with rosewater and green cardamom powder. Mix until well incorporated.
- Once the wet ingredients are ready, add the flour mix and almond flour. Mix on low speed until just combined. Add the milk and give a final whirl to combine. Dont overmix.
- Fold the raspberries gently (so that they don't break) and 2 tablespoon chopped pistachios.
- Transfer the batter to the cake pan. Smoothen the top. Sprinkle 1 tablespoon chopped pistachios on top.
- Bake for 40-50 minutes until a skewer inserted in the center of cake comes out clean. Mine was ready at 44 minute mark. Take out of the oven and let cool in the pan for 10 minutes. Transfer to a cooling rack and completely cool down.
- Slice the cake using a sharp knife (use saw action while slicing for neat cut).
- Frost with whipped cream or enjoy slices with tea. This cake keeps well for 3 days in a fridge.
Notes
- To achieve the best rose flavor, use high-quality rose water or essence, but go easy on the green cardamom. Too much can overpower the delicate rose notes. Freshly ground cardamom is the way to go for the most vibrant flavor.
- That said, floral notes can be tricky in baking! Flavor changes in the oven make it hard to judge by taste alone. Use a trusted rosewater brand for this recipe – a new one might throw off the balance. My first attempt used too much rosewater, so I reduced it for the perfect amount.
- In a pinch, you can easily substitute the almond flour with the same amount of all-purpose flour.
- This rose cake is a bit different compared to classic persian love cake – it skips the citrus flavors like lemon and orange, allowing the rosewater to take center stage!
- If you don't get raspberries where you live, you can leave them out. This cake is still incredibly delicious without them, making it adaptable to your taste and what's readily available.
- Coating the raspberries in a bit of flour before folding them in can help them stay suspended in the batter. This is great if you want them evenly distributed throughout the cake. But hey, I kind of like the way they sink and create a pretty red border on the slices – like a hidden berry surprise!
- To ensure a smooth batter, I take out all my ingredients, including milk, yogurt, and even the almond flour (yes, I keep mine in the fridge!), about an hour before baking to bring them to room temperature. Cold ingredients can make it harder to get a perfect texture.
- Use freshly ground green cardamom for the most vibrant flavor. Simply pop cardamom pods open, add the seeds to a small mortar pestle and grind to a powder.
- You can store the cake for 4-5 days refrigerated. Leave it out for 30 minutes or warm slighlt before serving.
Tried this recipe?Let us know how it was!