I wrote a few weeks ago about the food blogging community and my enjoyment of the events that occur, which, when I started blogging in the days pre twitter and facebook pages, were the way bloggers connected. I’ve had a patch of not being so involved, but I am jumping straight back in now.
The theme for month’s We Should Cocoa (set up by Chocolate Log Blog and Chocolate Teapot) is rose. I immediately knew I wanted to make a loaf cake, but how to make the flavours work, and to get enough rose in, puzzled me. White chocolate was the answer, and I remembered that I had been sent a bottle of Belvoir Fruit Farms Raspberry and Rose cordial to try, and that Valentine’s cupcakes using cordial had been pretty successful earlier in the year.
Another lesson learnt is that no matter now pretty the plate, or delicious the cake, a loaf cake photographed on a round plate looks faintly ridiculous. And for that matter I should have ironed the table cloth, but after the baking my flat was like an oven.
Recipe: White Chocolate and Rose Loaf Cake
Makes 1 loaf (about 8 generous slices)
Preheat the oven to 180C / 350F / GM4
Line a 1lb loaf tin with baking parchment.
For the syrup
60ml fruit cordial – I used raspberry and rose
1 tsp rose water
3 Cardamom Pods (optional)
For the Cake
120g butter – or baking margarine
75g granulated sugar (I use unrefined golden)
1 tsp vanilla extract
1 tsp rose water
2 eggs – free range please!
1 heaped tsp baking powder
120g plain flour
50g white choc chips
Put all the ingredients for the syrup into a small pan and simmer until reduced by half.
Using a handheld or stand mixer cream the butter and sugar together until pale and fluffy. Beat in the vanilla extract, then the eggs, one at a time. Stir in half the reduced syrup and the rose water. Fold in the baking powder, flour and chocolate chips.
Pour the batter into the prepared loaf tin and bake for about 30 mins until the cake is firm to the touch and a skewer inserted into the middle comes out clean.
When still warm prick the top of the cake all over with a fork, and drizzle the remaining syrup over.
Dust with icing sugar to serve.
Enjoy! The cake should keep in a tin for a good 5 days.
Click here to download a printable version of the recipe