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Rosewater Raspberry Cake

A buttery cake with floral and fruiy notes in each bite. Serve it as a teacake or enjoy it with whipped cream.
Prep Time20 mins
Cook Time35 mins
Course: Dessert, Snack
Servings: 9 inch

Ingredients

  • 2 cup all purpose flour
  • 1.25 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup plain full fat greek yogurt (or thick/hung curd)
  • 2 large eggs, room temperature
  • 1 tbsp rosewater (or 1 tsp rose essensce)
  • 1/2 cup whole milk, room temperature
  • 100 gms fresh raspberries or any fruit you like tossed with 1 tbsp dry flour
  • Whipped Cream for frosting

Instructions

  • Line the sides and bottom of 9 inch cake pan with parchment. Preheat oven to 350F.
  • In a medium bowl sift the flour, baking powder and salt.
  • In stand mixer bowl or another large bowl using a hand mixer, beat the butter and sugar for 2 minutes untill light and fluffy. Add the eggs, one at a time and mix till incorporated and pale and fluffy.
  • Next add the rosewater and mix again for 30 seconds.
  • Once the wet ingredients are ready, add the flour mix in 3 parts alternating with milk, finishing with flour. Mix or stir on low speed until just combined.
  • Fold the raspberries gently (so that they dont break).
  • Transfer the batter to the cake pan. Smoothen the top.
  • Bake for 30-36 minutes until a skewer comes out clean. Mine was ready at 34 minute mark. Take out of the oven and let cool in the pan 10 minutes. Transfer to a cooling rack and completely cool down.
  • Frost with whipped cream or enjoy as it is with tea. This keep well for 3 days in a fridge. Wam up a bit if you are eating as a tea cake. For the whipped cakes, bring to room temperature before serving.