Recipe used with permission, courtesy of Alexandra Hedin Design Copyright 2006
Instructions: Preheat oven to 350° and grease the bottom (not the sides) of two 9” round pans. In a small bowl whisk together flour and baking powder and set aside. In a large mixing bowl beat together butter and sugar until smooth. Add vanilla and rose water until incorporated. Add eggs one at a time beating flour and the jam alternately beginning and ending with flour until both are fully incorporated. Divide batter between the pans and bake about 30 minutes - until a toothpick inserted in the cake comes out clean. Frost with buttercream frosting. Filed Under *Elki: Preserve / Jam Recipes, Dessert Recipes, Lingonberry Recipes by Recipes & More!Click to register |
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