Raspberry Rosewater Cakes

The ingredient of Raspberry Rosewater Cakes

• melted butter to grease
• 85g butter at room temperature
• 150g 2 3 cup caster sugar
• 2 eggs
• 75g 1 2 cup plain flour
• 55g 1 2 cup almond meal
• 1 2 tsp baking powder
• 65g 1 4 cup barbed cream
• 115g 1 cup frozen raspberries
• 2 tsp rosewater
• icing sugar to dust

The Instruction of raspberry rosewater cakes

• preheat oven to 160u00b0c brush four 8cm base measurement heart shaped pans similar to melted butter to lightly grease
• use an electric beater to emphasis butter and sugar in a medium bowl until insipid colorless and creamy increase be credited with eggs one at a time beating without difficulty after each addition until combined use a metal spoon to fold in half each of the flour almond meal and baking powder followed by half the bitter cream repeat later than unshakable flour almond meal and baking powder and unshakable sharp cream mount up raspberries and rosewater and stir to combine
• spoon incorporation combination accompanied by prepared pans bake in preheated oven for 20 minutes or until a skewer inserted into the centre of the cakes comes out clean remove from oven and stand for 5 minutes then turn onto a wire rack set aside for 30 minutes or until no question cooled dust subsequently icing sugar to serve

Nutritions of Raspberry Rosewater Cakes

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