Raspberry Rose Loaf

Ingredients

• 85 gram/6 tbsp butter (melted)
• 2 large eggs
• 3/4 cup granulated sugar
• 1&1/2 cup/375ml cake wheat or all purpose flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp vanilla paste
• 2 tsp rose water
• 1/2 cup buttermilk
• 1 cup raspberries (fresh or frozen)
• 1 cup icing sugar
• 1 tbsp melted butter
• 1 tsp rose water
• boiling water (as required)

Instructions

1. 1

   Preheat oven to 180 degrees Celsius. Grease and line a loaf tin with parchment paper

2. 2

   Sift the flour, baking powder and bicarbonate of soda and set aside

3. 3

   Beat the eggs and sugar for 5 minutes

4. 4

   Mix in the vanilla paste and rose water

5. 5

   Mix in a third of the flour, buttermilk and melted butter. Continue the same way with the next two thirds. Do not over mix

6. 6

   Gently fold in the raspberries. Do not over mix as it will make the batter pink

7. 7

   Pour the batter into the prepared loaf pan and bake at 180 degrees Celsius for 40-45 minutes

8. 8

   Allow it to stand for 10 minutes before removing it from the pan and place it on a cooling rack to cool

9. 9

   Once completely cool drizzle the glaze over the loaf and decorate with more raspberries if you prefer