The cake of this week is an elegant and delicate cake with a twist of Rose Water. I baked this delicious cake with my dear friend Shihomi.
1 cup butter softened
2 3/4 cups sugar
6 large eggs
1 tablespoon rose water
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
grated lemon peel from 1 lemon
Preheat oven to 300F. Grease and dust with flour a 10” tube pan. Cream butter with sugar until light. Add eggs one at a time, then rosewater and extracts. Sift flour, salt and baking soda 3 times. Add alternately with the sour cream to the butter mix. Add the lemon peel grated last. Pour into prepared pan and bake for about 1 1/2 hour, or until golden and firm. Loosen cake edges with a knife and let stand for about 15 minutes in the pan, then invert on a wire rack to cool. Glaze or dust with powdered sugar. Drizzle with melted bittersweet chocolate. Garnish with rose leaves.
Buon Appetito =)
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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