CAKE ISPAHAN: Rose Water and Raspberry Cake


Well, after the hard days of last month DB’s challenge, now I really want something simple, haha. Actually I got this book a long time ago (it’s about 4 months now),
by Pierre Hermé and Julie Andrieu. (The recipe in this book is suitable for home baker, very easy to follow, not the patisserie style).
This is the first recipe from this book and it’s great. When baking, the cake filled the kitchen with sweet aroma, the rose fragrance and raspberry fragrance, they are good combination.
I really want to try the recipe that use rose water, my sister bought it for me from Turkey. First I didn’t like it, it’s too rose, (^ ^), what can I say. Anyway, I found out that after baking the fragrance is more subtle and great.
For this recipe the fresh raspberry is preferred, the color will be brighter and it’s drier than the frozen kind.

CAKE ISPAHAN: Rose Water and Raspberry Cake

Makes 24×8 cm cake

Pour le biscuit aux amandes à la rose




Icing sugar


Almond powder


Egg yolks




Cake flour


Egg whites


Granulated sugar




Rose water

Pour la garniture


Fresh raspberries

Preheat the oven to 180°C.
Mix rose water with milk.
Sift the cake flour, set aside.

Cream the butter icing sugar and almond powder in a large mixing bowl until fluffy. Add the egg and egg yolks, beating well. Add the rose water and milk mixture, beat well.

Beat egg whites and granulated sugar until soft peak form.

Use a rubber spatula folding the flour mixture into the butter mixture in alternately with the meringue, stir until just blended.

Pour 1/3 of the batter into the pan, then put the raspberry on top. Pour another 1/3 of the batter and put the raspberry on top of the batter again.
Pour the last part of the batter (the batter will almost equal the top of the tin, you can see that I had to use paper cup for the rest of the batter, my cake pan might be lower than the original recipe).
Bake for 50-60 minutes.

CAKE ISPAHAN: Rose Water and Raspberry Cake

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