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Raspberry rosewater cakes
Raspberry rosewater cakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • Melted butter, to grease
  • 85g butter, at room temperature
  • 150g (2/3 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 55g (1/2 cup) almond meal
  • 2.00 gm baking powder
  • 65g (1/4 cup) sour cream
  • 115g (1 cup) frozen raspberries
  • 2 tsp rosewater
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 160°C and gently brush four heart-shaped pans with melted butter for greasing.
  • In a medium bowl, use an electric beater to whip the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Gently fold in half of the flour, almond meal, baking powder, and sour cream with a metal spoon, then repeat with the remaining halves. Finally, stir in the raspberries and rosewater.
  • Divide the mixture evenly into the prepared pans. Bake in a preheated oven for 20 minutes or until a skewer inserted into the center of the cakes comes out clean. Allow it to cool for 5 minutes before transferring to a wire rack. Let it cool completely for about 30 minutes. Dust with icing sugar before serving.

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