White Chocolate and Rose Loaf Cake

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4.50 from 6 votes

A delicious cake with a difference: a hint of rose blends beautifully with white chocolate.

Servings: alices

Author: Helen Best-Shaw

Prep Time15

Cook Time30

Total Time45

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.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.