delicious - - WICKED -

These el­e­gant cakes have a time­less qual­ity to them, and are im­pres­sive but ef­fort­less enough for any oc­ca­sion.” @phoe­berose­wood


200g un­salted but­ter, soft­ened,

chopped 200g caster sugar 3 eggs 2 tsp each vanilla ex­tract and rose­wa­ter 230g self-rais­ing flour 120g plain flour

1/ 2 cup (125ml) milk 250g sour cream, plus ex­tra 250g 1 tbs le­mon juice 375g fresh rasp­ber­ries


1 tbs loose leaf Earl Grey tea leaves, plus ex­tra to serve 1/ 2 cup (110g) caster sugar

Pre­heat oven to 160°C. Grease the base and sides of a 12cm x 26cm loaf pan and line with bak­ing pa­per.

In a stand mixer fit­ted with the paddle at­tach­ment, beat but­ter and sugar un­til pale and fluffy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Add vanilla and rose­wa­ter. Sift flours to­gether and set 2 tbs flour mix­ture aside in a sep­a­rate bowl. Fold milk, sour cream, le­mon juice and re­main­ing flour mix­ture into vanilla mix­ture in 2 batches. Toss 250g rasp­ber­ries with re­served flour mix­ture and fold through bat­ter. Spread into loaf pan and scat­ter re­main­ing 125g rasp­ber­ries on the top. Bake for 1 hour 30 min­utes or un­til a skewer in­serted in the cen­tre comes out clean (cover with foil if browning too quickly.)

For the syrup, com­bine in­gre­di­ents in a small saucepan with 150ml wa­ter, stir­ring to dis­solve sugar. Place over medium heat and sim­mer for 5-6 min­utes or un­til thick­ened. Cool com­pletely, then swirl through ex­tra sour cream. Cut cake into thick slices, driz­zle with some syrup and scat­ter with ex­tra tea leaves.

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