ROSEWATER, RASPBERRY & SOUR CREAM CAKE

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

SERVES 8-10

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

EARL GREY SYRUP

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.