Friday, March 22, 2013

FFWD Isaphan Loaf Cake


It's hard for me to think about this cake without adding up the cost in my head.  Rose syrup + rose extract + 2 half pints of raspberries + almond flour (luckily I had some from TJ's in the freezer) + .....As I was buying the ingredients and baking the cake I told myself it better be worth it.  I tried to pay extra careful attention, so as not to make any mistakes, but of course forgot to start the timer when I put the cake in the oven.  I checked it frequently though, and think I baked it close to the right amount.  On the night I baked this cake, we both really enjoyed it.  The rose flavor was subtle and nice, I liked the contrast of the slightly crisp crust and the moist cake, and I enjoyed the raspberry bites.  I didn't like the flavor quite as much on subsequent nights, but it was still pretty good.  It stayed incredibly moist for days.  I'm not sure if this is a cake that I'm excited to make again--there are just so many good cakes out there to try--but given that I now own lots of rose syrup and extract, I suspect I'll be making it again.  I'd love to hear if anybody has other good ideas for ways to use rose syrup and extract.  I can't think of any but know some of you will have great ideas!

13 comments:

  1. Yes - I did the cost breakdown as well. It made my head hurt. We enjoyed the cake, but I really want to try it with different flavor profiles.
    Monin & the other rose syrup makers must be loving Dorie this week :-)

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  2. I know. I'm still trying to figure out what to do with all the leftover ingredients.

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  3. I can easily see myself making this again; I really liked this combination. And I've never really liked anything else that had rose-flavoring in it (mostly teas and little cookies). Your cake looks great, especially with those beautiful raspberries so prominently displayed!

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  4. Jora, it is really nice to read and see that you and your husband really enjoyed this intriguing French cake. It looks wonderful with the two rows of fresh raspberries. I often find myself wondering whether I should buy all those ingredients for Dorie´s recipes but I always end up getting them and hope for the best - personally, I would love to try my hand at the Macaron Ispahan, French blogs are just overflowing with recipes for these and they look lovely.
    Have a good weekend!

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  5. Glad this panned out for you, given the # (and cost!) of ingredients we had to gather! Looks beautiful!

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  6. Yours really did come out nicely! Hmmm...I'm intrigued by Andrea's suggestion of making the macaron version. Not that I've ever made a macaron before, but if you have to start somewhere, why not start with one that will help use up a giant bottle of rose syrup?

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  7. I was lucky finding inexpensive rose syrup, but Jora don't bother baking with it. Truly, go the cocktail route. The syrup is a wonderful mixer, even just with Seltzer.

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    1. Thanks for the tip! I'm definitely going to try that.

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  8. I was afraid to add the cost, but knew it was more than any cake ai have made. Tour cake looks super and I am so glad you enjoyed it. Have a great weekend!

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  9. I couldn't find syrup or extract so I used a good quality rose water and I really enjoyed the taste that came through, it was definitely there but not overpowering. Sometimes I think I'm lucky Amazon won't ship food to Australia! I'd be buying up a storm! I hope you find some uses for the syrup, I loved the cocktail idea I saw on another member's site!

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  10. I'm glad you hear you guys enjoyed this one. I too was fortunate to find a bottle of rose syrup locally for just $3. I am going to try Diane's cocktail idea. Even though I didn't enjoy the cake, I hate to waste things... Have a great weekend.

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  11. I'm happy you enjoyed it! It's been a strange week with the opinions split on this cake. The perfectly symmetrical berries look pretty.

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  12. Yum .. the loaf looks pretty delicious but I totally understand the cost can make it taste less delicious lol Great job tho.

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