Скачать или смотреть Rose, Lychee & Raspberry Cake | Ispahan Cake | Almond Cake Recipe | Epitome of Taste

#rosecake #lychee #raspberry

This delicately scented Rose Lychee & Raspberry Cake may seem sophisticated, but is incredibly easy to make. Moist & tender rose flavored cake is studded with plump lychees & juicy raspberries.
Servings: 8 - 10

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INGREDIENTS

FOR THE CAKE
▪︎ 120g butter, room temperature
▪︎ 130g castor sugar
▪︎ 2 eggs + 1 egg yolk, room temperature
▪︎ 120g buttermilk, room temperature
▪︎ 1.5 tsp baking powder
▪︎ 1/2 tsp vanilla extract
▪︎ 2 tsp rosewater
▪︎ 1/2 tsp salt
▪︎ 130g flour, sifted
▪︎ 60g ground almonds

FOR THE TOPPING
▪︎ 100g lychees, fresh or canned
▪︎ 100g raspberries, fresh or frozen (no need to thaw if using frozen)

INSTRUCTIONS
1. Preheat oven to 180 degrees C. Grease a 24cm (9 inch) springform cake pan with melted butter, then line base with baking paper.
2. In a large bowl cream together butter & sugar for 2 - 3 minutes until light & fluffy.
3. Add vanilla extract, rosewater & then the eggs one at a time, mixing for about a half a minute in between.
4. Sift together flour, baking powder & salt. Add ground almonds. Mix until smooth & no lumps remain, about 30 seconds.
5. Add buttermilk into the mixture. Don't overmix.
6. Spread into prepared pan & smooth it out. Bake for 15 minutes.
7. After 15 minutes, remove the cake pan from oven. Dot halved lychees & raspberries all over the top of the cake batter. Bake for further 35 to 40 minutes or until lightly golden in color. 
8. Enjoy every bite!

RECIPE NOTES
Make your own buttermilk using normal milk & vinegar or lemon juice. Put 1/2 tbsp of lemon juice or vinegar in a cup. Pour in milk until it reaches to 120g. Stir to combine & let the mixture rest for at least 5 to 10 minutes before using.

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