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White Chocolate and Rose Loaf Cake
A delicious cake with a difference: a hint of rose blends beautifully with white chocolate.
Servings: 10 alices
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Ingredients
For the syrup
- 60 ml fruit cordial ( or other fruity liqueur (optional))
- 1 tsp rose water
- 50 g Sugar
- 3 Cardamom Pods (optional)
For the Cake
- 120 g butter ( – or baking margarine)
- 75 g granulated sugar (I use unrefined golden)
- 1 tsp vanilla extract
- 1 tsp rose water
- 2 eggs
- 1 tsp baking powder (heaped)
- 120 g plain flour
- 50 g white chocolate chips
Instructions
- Preheat the oven to 180C / 350F / GM4
- Line a 1lb loaf tin with baking parchment.
- 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.
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Nutrition Facts
White Chocolate and Rose Loaf Cake
Amount Per Serving
Calories 239
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 59mg20%
Sodium 104mg5%
Potassium 96mg3%
Carbohydrates 27g9%
Sugar 17g19%
Protein 2g4%
Vitamin A 345IU7%
Vitamin C 0.2mg0%
Calcium 44mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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working london mummy
looks lovely and moist! am still mulling my entry but have an idea just how to construct it!
Jacqueline
Now you know that was all looking pretty good to me, you shouldn’t have pointed out all the things that bothered you. I was thinking the cake looked good and what a pretty plate.
Helen
I’ll keep quiet next time then! I love my junk shop £1 plates.
Janice
This challenge is vexing me somewhat. I managed to get a bottle of rosehip cordial yesterday, so now I need to work out what to make. Your loaf cake looks very good.
Helen
Thank you. Amazingly it is not stale after being made 5 days ago. Even more amazingly there is still some left after 5 days.
Beth
I really should get back into the blogging events too. Using fruit cordial for the syrup is a great idea – will have to try that one. I have some Cherry and Vanilla Bottlegreen Cordial in my cupboard…..
Helen
Oh! That will be very nice indeed Beth.
Choclette
Well it’s a pretty plate and a pretty tablecloth. As for the cake, it sounds divine. What a great idea to pour a rose flavour syrup over the cake. Raspberry and rose is such a delicious combination – I want some of that syrup for my very own!!!!!! Thanks for participating in the challenge.
the caked crusader
Looks lovely – I know what you mean about loaf cakes, it’s so hard to find a plate they look right on!
Jeanne @ CookSister!
Mmm, interesting flavour combination! And yes, what the heck DO you photograph a loaf cake on?? A bread board? LOL!
Nic
I can almost smell the scented rose from here, it’s heavenly! And the white chocolate makes it one perfect cake!
bakingaddict
This looks amazing. Great idea using the cordial.