Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2 cups fresh raspberries
- 2 tablespoons rose water
- 2 tablespoons finely chopped fresh rose petals
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Alternately add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients.
7. Gently fold in the raspberries, rose water, and rose petals.
8. Divide the batter evenly between the two prepared pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Let the cakes cool in the pans for 10 minutes before turning out onto a cooling rack.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 456
Fat: 19g
Carbohydrates: 63g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter: Salted butter
- Buttermilk: Plain yogurt or sour cream
- Fresh raspberries: Frozen raspberries
- Rose water: Orange blossom water
Variations:
- Add 1 cup of white chocolate chips to the batter
- Substitute the raspberries for other berries such as blueberries or blackberries
- Add 1 teaspoon of almond extract to the batter
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Sift the dry ingredients together to ensure a light and fluffy cake
- Be sure to grease and line the cake pans with parchment paper to prevent sticking
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with fresh raspberries and rose petals
- Drizzle the cake with melted white chocolate
- Dust the cake with powdered sugar
Garnishes:
- Fresh raspberries
- Rose petals
- White chocolate chips
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness after 25 minutes and adjust the baking time accordingly.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Raspberries have been cultivated since ancient times and were used in many different recipes. Rose water has been used in Middle Eastern cuisine for centuries and is a popular ingredient in many desserts.
Flavor Profiles:
This cake has a sweet and fruity flavor with a hint of floral from the rose water and rose petals.
Serving Suggestions:
Serve the cake with a dollop of whipped cream and a sprinkle of rose petals.
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