Rosemary Rose and Blackberry Cake
Infused with the delicate aromas of fresh rosemary and floral rosewater, the Rosemary Rose and Blackberry Cake is a stunning dessert that perfectly balances earthy, fruity, and sweet flavors. This one-of-a-kind recipe combines the warmth of finely chopped rosemary with the juicy burst of blackberries baked into a tender, buttery cake. A hint of rosewater elevates the flavor profile, creating a harmonious blend of herbal and floral notes. Finished with a light dusting of powdered sugar and a touch of rosemary for garnish, this cake is as visually appealing as it is delicious. Ideal for elegant gatherings or special occasions, this enchanting dessert is sure to impress every guest at the table. With a quick 20-minute prep time, you'll have a show-stopping treat ready to enjoy in no time!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 200 grams granulated sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons rosemary, fresh and finely chopped
- 115 grams unsalted butter, softened
- 3 units eggs, large
- 120 milliliters whole milk
- 1.5 teaspoons rosewater
- 150 grams blackberries, fresh or frozen
- 50 grams powdered sugar (for garnish)
- 2 units extra rosemary sprigs (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and chopped fresh rosemary.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the rosewater.
Gradually add the dry mixture in thirds, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
Gently fold the blackberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before carefully transferring it onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar and garnish with rosemary sprigs for a beautiful presentation.
Slice and serve your fragrant Rosemary Rose and Blackberry Cake. Enjoy!
Nutrition Facts
Calories |
3099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 463.7 g | 169% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 265.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
