TWD BCM Rewind: Rose-Scented (Loaf) Cake
May 29, 2018 at 7:48 am | Posted in BCM, breakfast things, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cake
A couple of summers ago the group made the Rose Fraisier cake from BCM. I’m not exactly sure why I sat that recipe out, but it most likely had something to do with not wanting to make pastry cream. Flash forward two years and I still don’t feel like making pastry cream (some things don’t change), so I decided for this rewind to make Dorie’s Bonne Idée take on the recipe. Instead of being a multi-component layer cake, it’s a simple Rose-Sented Loaf Cake. When I say simple, I mean simple. It’s a yogurt and oil-based cake you can stir up in about five minutes with just a bowl and a whisk. I’m pretty sure Dorie uses the base recipe for several other flavor variations because, not only is it a very good cake, making it felt very familiar to me.
I made a half-recipe of the cake batter and rather than baking it in a loaf pan, I put it into my baked donut pan. That pan had gotten zero use because I’ve decided that I like my donuts fried (and also purchased at a donut shop so I don’t have to do the frying). But a baked donut pan is really just an individual cakelette pan, and one that gives a nice little divot in the middle for piling on yogurt whipped cream and roasted strawberries to boot. Even though I was too lazy for pastry cream, I still wanted the flavors of the Rose Fraisier, and the rose-strawberry-cream combination is a lovely and elegant one.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see other rewinds!
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a whisk and a spoon 
You make me laugh. Glad you were able to make this your own, sans pastry cream and all.
Comment by Diane Zwang— May 30, 2018 #
I had forgotten about this cake, but yours looks delicious. It’s good to be reminded of things we made.
Comment by Cakelaw— May 30, 2018 #
I am finally catching up!:) love the subtle rose flavor and your “amendments” to the recipe!
On Wed, May 30, 2018 at 9:25 AM a whisk and a spoon wrote:
> steph (whisk/spoon) posted: ” A couple of summers ago the group made the > Rose Fraisier cake from BCM. I’m not exactly sure why I sat that recipe > out, but it most likely had something to do with not wanting to make pastry > cream. Flash forward two years and I still don’t feel like m” >
Comment by saffronandhoney— July 15, 2018 #