ROSEMARY, ROSE, AND BLACKBERRY CAKE
Make and share this Rosemary, Rose, and Blackberry Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Position oven rack in the middle of oven; preheat oven to 325°.
- Butter a 9 x 5 inch loaf pan; coat with 2 tablespoons cornmeal, and shake out excess.
- Whisk together the flour, remaining 1/2 cup cornmeal, cream of tartar, baking soda, and salt in a bowl; set aside.
- Beat together the butter, sugar, rose water, rosemary, and vanilla with an electric mixer on med-high speed in a large bowl until light and fluffy.
- Beat in the egg yolks one at a time, beating well after each addition.
- Beat in the creme fraiche just until blended.
- Whisk in the flour mixture just until blended.
- Beat the egg whites with clean beaters on med-high speed in a large clean bowl until they form stiff peaks when the beaters are lifted.
- With a rubber spatula, fold 1/4 of the egg whites into the batter to lighten it.
- Fold in the remaining whites just until blended; then fold in the blackberries.
- Transfer the batter to the pan and smooth the top with a rubber spatula.
- Bake for 60-65 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 20 minutes, then gently turn out the cake and set it right side up.
- Let cool completely on the rack.
- To serve, use a sharp serrated knife to cut the cake into slices.
Nutrition Facts : Calories 493.9, Fat 31.6, SaturatedFat 18.9, Cholesterol 187.1, Sodium 159.8, Carbohydrate 48.2, Fiber 2, Sugar 26.2, Protein 6.1
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Aliasghar Rezaei
[email protected]I would not recommend this recipe to others.
Mr Sana
[email protected]This cake is not worth the time and effort.
Muhammad Ahmad Raza Ghulam nabi
[email protected]I followed the recipe exactly and the cake turned out dry.
Julwina Umpanan
[email protected]This cake is a bit too dense for my taste.
Damacline Gesare
[email protected]I would definitely recommend this recipe to others.
Mishco Malepe
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Abdul Hadi Baloach
[email protected]I'm not sure I would make this cake again, but I'm glad I tried it.
Pagla Ahad
[email protected]This cake is perfect for a special occasion. It's sure to impress your guests.
Cuffucf Fgffh
[email protected]I love the unique flavor of this cake. It's unlike anything I've ever had before.
susan wojtylo
[email protected]This cake is very dense and rich. A little goes a long way.
Aminat Gbadamosi
[email protected]I'm not a big fan of rosemary, but I still enjoyed this cake.
najim hossen
[email protected]This cake is very time-consuming to make, but it's worth it.
aditto Saha
[email protected]I had some trouble finding rose water, but I was able to substitute it with almond extract.
Otgoo Mishka
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
YAWAR SHAH
[email protected]I love the delicate flavor of this cake. It's perfect for a special occasion.
Lorenzo Brown
[email protected]This is the best cake I've ever made. It's so moist and flavorful. I will definitely be making it again.
Waqar Jee
[email protected]I followed the recipe exactly and the cake turned out perfectly.
Violet Lilly
[email protected]This cake is so beautiful and delicious. I love the unique flavor combination!
Kani a Aziz
[email protected]I made this cake for a potluck and it was a huge hit!
PLAY BLIND SAMIR
[email protected]My family loved this cake! It was so moist and flavorful. The rosemary, rose, and blackberry flavors were a perfect combination.