Rosewater, raspberry and sour cream cake
serves
8
Rosewater, raspberry and sour cream cake
“This elegant cake has a timeless quality and is impressive but effortless enough for any occasion” – Phoebe Wood
Ingredients (13)
- 200g unsalted butter, softened, chopped
- 200g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp rosewater
- 230g self-raising flour
- 120g plain flour
- 1/2 cup (125ml) milk
- 250g sour cream, plus extra 250g
- 1 tbs lemon juice
- 375g fresh raspberries
Earl Grey syrup
- 1 tbs loose leaf Earl Grey tea leaves, plus extra, to serve
- 1/2 cup (110g) caster sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 160°C/140°C fan-forced. Grease the base and sides of a 12cm x 26cm loaf pan and line with baking paper.
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2.In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla and rosewater. Sift flours together and set 2 tbs flour mixture aside in a separate bowl. Fold milk, sour cream, lemon juice and remaining flour mixture into vanilla mixture in 2 batches. Toss 250g raspberries with reserved flour mixture and fold through batter. Spread into loaf pan and scatter remaining 125g raspberries on the top. Bake for 1 hour 30 minutes, or until a skewer inserted in the centre comes out clean (cover with foil if browning too quickly).
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3.For the syrup, combine ingredients in a small saucepan with 150ml water, stirring to dissolve sugar. Place over medium heat and simmer for 5-6 minute, until thickened. Cool completely, then swirl through extra sour cream.
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4.Cut cake into thick slices, drizzle with some syrup and scatter with extra tea leaves.
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