Go Back

Raspberry Rose Loaf

Perfect tea-time treat with a light floral scent paired together with the freshness of raspberries
Prep Time10 mins
Cook Time40 mins


  • 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


  1. You can replace the vanilla paste with a teaspoon of vanilla essence
  2. Eggs should always be at room temperature when baking
  3. Buttermilk can be replaced with sour cream, milk or yogurt
  4. Frozen or fresh raspberries can be used