Raspberry Rose Loaf
Perfect tea-time treat with a light floral scent paired together with the freshness of raspberries
Ingredients
- 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
Glaze
- 1 cup icing sugar
- 1 tbsp melted butter
- 1 tsp rose water
- boiling water as required
Instructions
- 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
Notes
- 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