This easy to bake and lightly flavored rose water cake is one of those that you just want to keep going back for more. If it's a bad day - this is a good cake. If it's a good day - this is a good cake. If you've never tasted any rose flavored desserts, this is a great intro!
Not sure why but I feel all fancy and stuff when I make this little bebi. I associate the use of rose water with getting a literal bouquet of roses I guess! I was always curious of rose flavored desserts but had never tried one until I crafted this bad boy.
This is a very easy bake, so don't shy away from experimenting a bit with it!
Feel free to add some lemon zest one day or some almond extract instead of the rose water! Super easy to switch things up. Top it with some chocolate covered strawberries if you're feeling extra fancy or romantic or... whatever.
Kitchen equipment you will need:
Loaf Pan*
Large mixing bowl
Small plate or bowl to melt coconut oil (if it's solid)
Whisk
Measuring Cups or a Digital Scale
Measuring Spoons
Parchment Paper
Sieve (optional)
*(I have this one from #amazon but any loaf pan should be fine. If you don't have a loaf pan, then use a standard 9" cake tin or any other rectangular mold you may have, but please keep in mind that baking times will change. Also - Loaf pans are dope, so get yourself a loaf pan - it's called #adulting)
Ingredients:
For the Cake:
1/2 (100g) cup Coconut Oil
1 cup (230g) White Granulated Sugar
3 eggs
1 cup (223g) Sour Cream
1 1/2 cups (230g) All Purpose Flour (sieved)
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Rose Water
For the Chocolate Icing:
2/3 cup (113g) Dark Chocolate
4 1/2 tablespoons (50g) Unsalted Butter
Pinch of Salt
Ok. Let's GO.
RECIPE LEVEL: Beginner
HANDS-ON TIME: 15 - 20 minutes
BAKING TIME: 1 hour and 15 minutes (depends on the tin you use)
Method:
1. Preheat oven to 350F. Prepare a loaf pan by buttering and lining with parchment paper.
2. Whisk together melted coconut oil, sour cream and sugar until thoroughly mixed. Then add eggs and rose water and whisk through.
3. Sieve flour, salt, and baking powder and add to the wet ingredients in stages - a third at a time until everything is incorporated.
4. Pour batter into mold and level. Place in the oven and bake for about 1 hour and 15 minutes or until a skewer comes out clean. Check it after it has been in the oven for 50 minutes just in case your oven runs hot and it is baking faster than expected. Once baked, set the cake aside to cool completely.
5. Once the cake is cool, make the Chocolate Icing. Place chopped chocolate and cubed butter in a heat proof bowl and melt in the microwave in 30 minute increments until just melted. Make sure to stir through consistently as you are melting the mixture. Stirring makes sure the icing stays nice and shiny. Add a pinch of salt.
6. Once thoroughly melted and incorporated, pour chocolate icing all over the cake. You may need a knife to help you spread it evenly. Let the chocolate set completely.
8. D E V O U R
Although this rose eating puppy is super cute, don't do that...eat a big fat rose cake instead! If you make this bebi, tag me @masamamafood on Instagram - I wanna see!
Buen provecho!
Tag me @masamamafood!
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