Raspberry and rose cake

Raspberry and rose cake

I recently enjoyed the Ispahan cake from Pierre Hermé. The Ispahan perfume is the marriage of raspberry, lychee and rose. I like !

So, these few raspberries lying around in my fridge necessarily inspired me to make a cake. And of course I couldn’t resist adding a little pink. Really, that changes everything. This already delicious cake is sublimated. So, we are absolutely not on the pastry chef’s recipe. I may try to get close to it sometime. Here, I simply took my basic cake recipe, which is none other than that of Sophie Dudemaine, and I adapted it for these flavors.

For the rose scent, I used a natural aroma. Just a few drops are enough to flavor this cake. Depending on your tastes, you will dose more or less. But the rose must be present, both in taste and smell.
I also added almond because it goes so well with raspberry. The result is a very moist, well-flavoured cake.

Everything I appreciate.

Raspberry and rose cake:

150g butter
130g blond sugar
3 eggs
150 g T45 flour
50g ground almonds
1 slightly heaped tsp baking powder
30 + 10g slivered almonds
pink aroma
200g raspberries

Preheat the oven to 170°C.

In the mixer, put the soft butter and the sugar. Whisk for a long time until you have a creamy mixture.
Add the eggs one at a time while continuing to whisk.
Mix the flour, the almond powder, the baking powder and the 30 g of slivered almonds.
Add them to the mixture, and mix briefly.

Add a few drops of rose aroma, according to your taste.

Pour some batter into a greased cake tin.
Arrange raspberries on top, cover with pastry, add raspberries, and distribute the rest of the pastry. Press a few raspberries into the dough, then cover with slivered almonds.

Cook for about 50 minutes. Check the cooking with a wooden skewer, and possibly extend.

Let cool before unmolding.
Store preferably at room temperature. Well filmed, it remains soft.

Raspberry and rose cake

To finish: I think you can also use rose water. In this case, we can start on 1 tablespoon. The taste may be less present.

I like to use metal molds which are also pretty for photos. I grease with a bomb, and the release is done very well. You can also use a quality silicone mold.

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