I saw some pretty pics of this Raspberry Rose Loaf and I was so inspired to make it. Just because it looked so gorgeous. But let me tell you it tastes just as good as it looks. I think my photos are taking a turn for the better, what do you think?
This whole photography business is definitely not for me. I am not at all a technical person so if you give me a camera I expect to click a button and by some magic beautiful photos will appear…Lol! That aint happening anytime soon so I had to read all about Shutter Speed, Aperture and ISO…who would have thought!
For so long I just couldn’t understand any of it. Everything I read just went over my head. Until my friend at the blog Le Famished Cat, inspired me with her simple tutorials. By the way she captures the most amazing photos.
Now for the first time I feel like I am on the right track and I feel better. There’s nothing worse than trying to share your food with the world and it looks like “something you don’t want to eat”, there’s a better word but I won’t use it because Google might not like it very much…haha!
Watch this space for more amazing photos, because this nearly 50 year old ain’t giving up until I get it right. Gosh, I’m even giving away my age to the world. Never mind, as the saying goes, “it’s never too late to learn”. So if you are struggling with something, keep going and keep trying, you will get there.
Loaf Cakes, No Decorating skills required
As you know I am not expert decorator, it’s why you don’t see three tier fanciness with beautiful piping and perfect drips. Another thing on my bucket list. It’s why I stick to loaves. If you can make a loaf look pretty with some readymade stuff all the better.
We absolutely loved this cake. It was so easy to bake and yet so delicious. I used a mixture of frozen and fresh raspberries because I ran out of fresh berries so I had to add some frozen ones to the mix. You can use either one.
I also added some buttermilk for that extra moisture, however, sour cream or milk can work equally well. Rose flavored anything is right up my alley. I simply love the flavor of rose.
The combination of the rose and raspberry in this loaf is out of this world. I use my usual method of beating my eggs and sugar for 5 minutes and then adding the rest of the ingredients.
This method seems to always work for me. I don’t have much success with beating the butter and sugar first so I don’t use that method much.
Raspberry Rose Loaf
- 85 gram/6 tbsp butter melted
- 2 large eggs
- 3/4 cup granulated sugar
- 1&1/2 cup/375ml cake wheat or all purpose flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp vanilla paste
- 2 tsp rose water
- 1/2 cup buttermilk
- 1 cup raspberries fresh or frozen
- 1 cup icing sugar
- 1 tbsp melted butter
- 1 tsp rose water
- boiling water as required
- Preheat oven to 180 degrees Celsius. Grease and line a loaf tin with parchment paper
- Sift the flour, baking powder and bicarbonate of soda and set aside
- Beat the eggs and sugar for 5 minutes
- Mix in the vanilla paste and rose water
- Mix in a third of the flour, buttermilk and melted butter. Continue the same way with the next two thirds. Do not over mix
- Gently fold in the raspberries. Do not over mix as it will make the batter pink
- Pour the batter into the prepared loaf pan and bake at 180 degrees Celsius for 40-45 minutes
- Allow it to stand for 10 minutes before removing it from the pan and place it on a cooling rack to cool
- Once completely cool drizzle the glaze over the loaf and decorate with more raspberries if you prefer
- You can replace the vanilla paste with a teaspoon of vanilla essence
- Eggs should always be at room temperature when baking
- Buttermilk can be replaced with sour cream, milk or yogurt
- Frozen or fresh raspberries can be used