Another one of my beautiful and decedent recipes from the food x fashion a collaboration with the wire mannequin, this is an absolutely easy to bake and assemble cake, it looks much harder than it actually it is but it's really basic and gorgeous on the coffee or dessert table – I hope you enjoy it!
Strawberry, raspberry and rosewater loaf
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 8 – 10
Ingredients:
For the sponge loaf:
,- 250g unsalted butter, at room temperature
- 250g sugar
- 1 teaspoon rosewater
- 4 eggs
- 250g self-rising flour
- 1 1/2 tablespoons milk
- 100g strawberries, hulled & sliced in half
- 100g raspberries
For the rosewater cream:
,- 180ml heavy cream
- 2 tablespoons icing sugar
- 1/2 teaspoon rosewater
Method:
,- Preheat the oven to 180C.
- Grease and line a 21 x 10 cm loaf tin.
- In a mixing bowl, using an electric mixer beat the butter, sugar, and rosewater until pale and creamy.
- Add the eggs one at a time and beat until just combined, after each addition.
- Gradually beat in the flour and milk, until well combined.
- Pour the cake batter into the prepared cake tin.
- Bake for 25 minutes or until a skewer inserted in the center comes out clean. Remove from the oven and cool for 10 minutes then turn out onto a wire rack to cool completely.
- For the rosewater cream, in a mixing bowl beat the cream, icing sugar and and rose water until stiff peaks form. Set a side.
- To assemble the cake, slice the cake vertically twice so you end up with three equal parts. Spread cream on the first layer (the layer of cream should be approximately 5 mm), place the second layer of sponge and spread another layer of cream (the layer of cream should also be approximately 5 mm), place the last layer of sponge on top, spread the remaining cream and top with raspberries and strawberries.
Our weekly installment of Keys to My Kitchen, a blog featuring delicious recipes, fun stories, and simple ideas from Lara Ariss.