|Rose-scented almond cake filled with raspberries and drizzled with raspberry coulis|
This week’s French Fridays with Dorie challenge is for Ispahan Loaf Cake. It’s a delicate almond cake scented with rose and filled with raspberries. I couldn’t resist using my cute mini rose bundt cake pan for this recipe instead of a loaf pan. Of course, that meant I had to adjust the baking time to 32 minutes.
Making these pretty little cakes required some special ingredients – Rose Syrup and Rose Extract. The almond flour base makes them light and tender. I think these would be lovely for a tea party. They come together quickly and have a lovely, delicate flavor. I expected the rose flavor to be more pronounced but it’s very subtle and a nice complement to the almond and raspberry flavors.
|Mini Ispahan Rose Cakes|
I made some Raspberry Coulis to pour over the cakes and it was a perfect finish.
Blend 1 cup Fresh Raspberries with an immersion blender and run them through a strainer to remove the seeds.
1 Tablespoon Sugar
2 Tablespoons Chambord
Drizzle over cakes.
|International Rose Test Garden, Portland, Oregon|