Rose and Raspberry Bundt Cake
The very wet weather has ruined my raspberry crop this year and as I freeze most of our raspberries I now have some very solid bags of fruit in the freezer where they were wet when I picked them, but far from being a wash out they are still fine for jams, cakes, mousse, ice-cream etc!!
This is a delicious recipe, and the rose is a very delicate flavour, but well worth adding it in! The recipe is by howtocookgoodfood.com
175g softened butter
275g caster sugar
3eggs
1tsp rose water
pinch salt
350g plain flour, sifted
2tsp baking powder, sifted
150ml buttermilk
1punnet (150g) raspberries
For the glace icing:
100g icing sugar, sifted
2-3tbsp water
pink food colouring
Freeze dried raspberries, to decorate
1. Pre-heat the oven to 170degrees.
2. Butter the bunt tin generously.
3. Beat the butter and sugar together in a food mixer, until pale and creamy. Then add in the eggs, one at a time. Continue to beat well, adding in the rose water along with last egg.
4. Fold in the flour and baking powder, followed by the buttermilk and salt, then fold in the raspberries.
5.Tip the cake mix into the baking tin and bake for 50minutes, until the cake is cooked through. Test it by placing a skewer in the cake- if it comes out clean, the cake is done.
6. Remove from the oven and allow to cool completely on a wire rack before icing.
FOR THE ICING:
7. Measure the sifted icing sugar into a bowl and add in the water, spoon by spoon, to form a thick but loose paste that can be drizzled with a spoon.
8. Add a little pink food colouring and mix in thoroughly.
10. Drizzle the icing over the cooled cake and decorate with freeze dried raspberry pieces.
