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Rose Loaf Cake
Prep: 15 Minutes
Cook: 40 Minutes
8 - 10 Servings
This delicately flavored cake has a delightful, light scent of rose petals, thanks to the addition of rose water. It lends a wonderful, floral flavor to this beautiful Wildflower loaf design. Enjoy with a dollop of rose whipped cream, pistachios, and dried edible rose petals for an exceptional dessert.
- Rose Loaf Cake:
- 1/2 tsp ground cardamom
- 1/2 cup almond flour
- 1/3 cup plus 3 Tbsp bread flour
- 2 Tbsp finely ground pistachios
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 10 Tbsp unsalted butter, softened
- 3/4 cup sugar
- 2 Tbsp light brown sugar
- 2 large eggs, room temperature
- 1/2 tsp finely grated fresh lemon zest
- 11/2 tsp fresh lemon juice
- 1 Tbsp rose water
- 1/4 tsp pure vanilla extract
- Rose Water Whipped Cream:
- 3/4 cup heavy whipping cream, well-chilled
- 1/4 cup crème fraîche or sour cream
- 1 Tbsp sugar
- 1 Tbsp rose water
- Rose Water Glaze:
- 1/4 cup fresh-squeezed lemon juice
- 3 Tbsp rose water
- 1/4 cup sugar
- 1 Tbsp butter
- For Serving:
- 1/2 cup finely chopped pistachios
- Dried edible rose petals (if desired)
Preheat oven to 350°F. Prepare a 6 cup loaf pan by brushing with melted butter and dusting in flour, or by using a baking spray that contains flour. Do not use regular cooking spray. Use a pastry brush to spread out any excess oil. Combine the first 7 dry ingredients for cake in a medium bowl, and set aside.
Cream butter and sugars 2-3 minutes on medium speed with an electric mixer. Scrape down sides, then add eggs and mix to combine. Fold in dry ingredients with a spatula, taking care not to over-mix. Add lemon zest, lemon juice, rose water and vanilla extract, stirring to combine. Pour batter into pan, taking care to fill only 3/4 to the top edge. (The amount of creaming of the butter, as well as humidity and temperature, can affect the volume of the batter, so if there is excess, you may bake off as a cupcake with a liner, or simply discard). Using a cutting board or dish towel as protection, firmly tap the pan a dozen or so times on the counter to ensure batter gets into every nook and cranny of the pan’s design. Bake on a middle oven shelf, 40-50 minutes or until a cake tester comes out clean.
For rose water whipped cream: Using rotary beaters, whip cream until soft peaks form. Gently fold in crème fraiche, vanilla, rose water and sugar. Refrigerate until needed.
For rose water glaze: Heat all ingredients in a small saucepan over medium heat. Heat until butter is melted and sugar has dissolved, then remove from the heat. The consistency will be runny, which is ideal.
Once cake is finished baking, cool cake in pan 5 minutes. While cake is cooling, use a wooden skewer or fork to gently poke several dozen holes into the back side of the cake, then brush with rose water glaze, which will soak into cake. Remove from pan onto a cooling rack; while cake is still warm, brush top side with glaze repeatedly until all glaze is used up. It will soak into the cake and give added flavor and moisture.
To serve, slice cooled cake into 1” thick slices, top with a spoonful of rose water whipped cream, and sprinkled with pistachios and rose petals, if using.
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