Raspberry and Rose Water Cake

This cake has a delicate floral flavor that is nicely counterbalanced by the tart raspberries. The recipe can be made into a layer cake or a dozen cupcakes. I used a 6" cake pan and made three layers {the standard size of a round cake is 9"}. I iced the cake in homemade whipped cream with no sweetener and found that let the flavors of the rose water and the raspberries shine through. If the cake has too much of a soapy taste {after all, rose is a popular soap scent}, reduce the amount of the rosewater and increase the amount of milk.

Rose Water and Raspberry Cake

{look for rose water in Middle Eastern markets}

1 1/4 c flour

1 t baking powder

1/4 t salt

3/4 c powdered sugar

1/2 c unsalted butter at room temp

1 T rose water

2 eggs, room temp

1/2 c whole milk

Fresh or frozen raspberries

Set the butter and the eggs out to reach room temperature.

Position the rack in the middle of the oven and pre-heat to 350*. Grease three 6" cake pans and line the bottoms with circles of parchment, grease the paper; or line a 12 cup muffin tin with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, with the electric mixer on medium high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes. Add the rose water and the eggs, one at a time, beating on low speed until combined after each addition. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined, scrape down the sides of the bowl as needed.

Divide the batter evenly among the cake pans or muffin cups {fill the muffin cups about three-fourths full. Bake until lightly golden brown and a toothpick inserted into the center comes out clean, 12-18 minutes. Let cool on a wire rack, then ice. Top with a fresh raspberry and small rose or sugared rose petal. 

I used unsweetened whipped cream to ice the cake, but it would be delicious to add frozen raspberries folded in to ice between the layers, then frost the whole thing in the plain whipped cream. Once cut, I tried drizzling raspberry sauce over the slice and eating it with plain frozen raspberries. I definitely liked the frozen raspberries best, they had a nice tartness that the rose water complimented.

To make unsweetened whipped cream: toss some heavy whipping cream in a mixer with the wire ball attachment, and turn on medium high until it is fluffy.

The cake stand is for sale here, in my shop