Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons rose water
- 2 tablespoons finely grated lemon zest
- 1/2 cup finely chopped dried rose petals
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Fine grater
- Bowls
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, and mix until fully incorporated.
5. Add the vanilla extract, buttermilk, lemon juice, rose water, and lemon zest and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the dried rose petals.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 15g
Carbohydrates: 46g
Protein: 4g
Substitutions for Ingredients:
- Unsalted butter can be used instead of salted butter.
- Coconut milk can be used instead of buttermilk.
- Orange juice can be used instead of lemon juice.
- Orange zest can be used instead of lemon zest.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Substitute the rose water with orange blossom water.
- Substitute the dried rose petals with chopped dried apricots.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use freshly squeezed lemon juice for the best flavor.
- Be careful not to overmix the batter.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar and garnish with fresh rose petals.
- Serve the cake with a dollop of whipped cream and a sprig of rosemary.
Garnishes:
- Powdered sugar
- Fresh rose petals
- Sprig of rosemary
Pairings:
- Vanilla ice cream
- Fresh berries
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or cream to the batter.
- If the cake is too dense, add an additional egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Use a food thermometer to ensure the cake is cooked through.
Food History:
The combination of rose and lemon is a classic flavor combination that has been used in Middle Eastern and North African cuisine for centuries.
Flavor Profiles:
This cake has a delicate floral flavor with a hint of tartness from the lemon.
Serving Suggestions:
- Serve the cake with a cup of tea or coffee.
- Serve the cake as a dessert with a scoop of ice cream.
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