Italian Love Cake With Rose Kissed Raspberry Glaze

Indulge in a slice of pure romance with our Italian Love Cake! This isn’t just a dessert; it’s an experience. A delicate, moist cake infused with bright lemon zest, layered with a dreamy rose-kissed mascarpone filling, and finished with a vibrant raspberry glaze. This cake is perfect for special occasions, or simply to treat yourself (and someone you love!). The combination of floral rose, tart raspberries, and creamy mascarpone is a match made in dessert heaven. Get ready to fall in love with every bite!

What You’ll Need: The Ingredient List

• 200 g (1 cup) All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag.
• 200 g (1 cup) Granulated Sugar: Essential for sweetness, granulated sugar also contributes to the cake’s tender texture.
• 1 tsp (5 g) Baking Powder: A leavening agent that helps the cake rise, creating a light and airy texture. Ensure your baking powder is fresh for optimal results.
• ½ tsp (2.5 g) Baking Soda: Another leavening agent, baking soda reacts with the acidity in the recipe to provide lift.
• ¼ tsp (1 g) Salt: Balances the sweetness and enhances the other flavors in the cake. A pinch of salt is crucial for a well-rounded taste.
• 2 Large Eggs: Bind the ingredients together and add richness and structure to the cake. Use large eggs at room temperature for best results.
• 120 ml (½ cup) Whole Milk: Provides moisture and helps create a tender crumb. Whole milk is preferred for its fat content, which contributes to a richer flavor.
• 120 ml (½ cup) Vegetable Oil (e.g., Canola): Keeps the cake incredibly moist and tender. Canola oil is a neutral-flavored option that won’t compete with the other ingredients.
• 2 tsp (10 ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma. Always use alcohol-free vanilla extract for a family-friendly dessert.
• Zest of 1 Lemon: Adds a bright, citrusy note that complements the other flavors beautifully. Use a microplane to zest the lemon, avoiding the white pith underneath.
• 250 g (1 cup) Mascarpone Cheese: The star of our rose-kissed filling! Mascarpone is an Italian cream cheese known for its incredibly smooth and rich texture.
• 100 ml (⅓ cup) Heavy Cream: Lightens the mascarpone filling, making it easier to spread and adding a luxurious mouthfeel.
• 30 g (2 tbsp) Powdered Sugar: Sweetens the mascarpone filling and helps create a smooth, stable consistency.
• 1 tsp (5 ml) Rosewater: Imparts a delicate floral aroma and flavor to the filling. Use high-quality rosewater for the best results – a little goes a long way!
• 200 g (1 cup) Fresh Raspberries, plus extra for garnish: The base of our vibrant glaze, providing a tart and fruity counterpoint to the sweetness of the cake.
• 80 g (⅓ cup) Granulated Sugar: Sweetens the raspberry glaze and helps it thicken.
• 1 tbsp (15 ml) Lemon Juice: Adds acidity to the glaze, balancing the sweetness and enhancing the raspberry flavor.
• 30 g (2 tbsp) Toasted Pistachio Crumbs: Provides a delightful crunch and nutty flavor as a garnish. Toasting the pistachios enhances their flavor and aroma.

Let’s Build Your Italian Love Cake: A Step-by-Step Guide

1. Prepare the Oven & Pan: Preheat your oven to 180°C (350°F). This ensures even baking. Thoroughly grease a 20cm (8-inch) round cake pan. Don’t skip the greasing! It prevents sticking. Line the bottom with parchment paper – this is your insurance policy for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisking is crucial here; it evenly distributes the leavening agents (baking powder and soda) and ensures a consistent texture.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs until lightly frothy. Then, whisk in the milk, vegetable oil, vanilla extract, and lemon zest until everything is smoothly combined. The lemon zest adds a beautiful brightness that complements the rose and raspberry.
4. Combine Wet & Dry: Gently pour the wet ingredients into the dry ingredients. Stir *just* until combined. A few small lumps are okay – overmixing develops gluten and can result in a tough cake.
5. Bake the Cake: Transfer the batter to the prepared pan and spread it evenly with a spatula. Bake for 25-30 minutes, or until golden and a toothpick inserted into the center comes out clean. Start checking for doneness at 25 minutes.
6. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan prevents it from breaking apart while still warm and delicate.
7. Prepare the Rose-Kissed Mascarpone Filling: While the cake cools, whisk together the mascarpone, heavy cream, powdered sugar, and rosewater until light and slightly thickened. This usually takes about 2-3 minutes. Be careful not to overwhip, or the mascarpone can separate.
8. Assemble the Cake: Once the cake is completely cool, use a long serrated knife to slice it horizontally into two even layers.
9. Fill the Cake: Spread half of the rose mascarpone filling onto the bottom layer. Carefully place the top layer over the filling. Frost the top and sides of the cake with the remaining filling, smoothing it with an offset spatula for a professional finish.
10. Make the Raspberry Glaze: Blend the raspberries with the sugar and lemon juice until smooth. Strain the mixture through a fine-mesh sieve to remove the seeds, resulting in a silky-smooth glaze. Return the strained liquid to a saucepan and simmer over medium heat for 5-7 minutes, or until glossy and slightly thickened.
11. Glaze & Garnish: Drizzle the warm raspberry glaze over the frosted cake, allowing it to cascade down the sides. Scatter toasted pistachio crumbs over the glaze and arrange fresh raspberries around the base for a beautiful presentation.

The Secret to a Perfectly Moist Cake

The use of both oil and milk in this recipe is key to achieving a wonderfully moist and tender crumb. Oil provides moisture and keeps the cake soft, while milk adds richness and helps to bind the ingredients together. The lemon zest also plays a role, as its acidity helps to tenderize the gluten in the flour.

Rosewater: A Delicate Floral Note

Rosewater is a traditional ingredient in Italian and Middle Eastern desserts, adding a subtle floral aroma and flavor. A little goes a long way, so be sure to measure it carefully. If you’re unsure about using rosewater, start with a smaller amount and taste as you go. You can find rosewater in specialty food stores or online.

Raspberry Glaze Perfection: Achieving the Right Consistency

The raspberry glaze is more than just a topping; it’s a vibrant burst of flavor and color. Simmering the glaze for the correct amount of time is crucial. You want it to be glossy and slightly thickened, but not too thick, or it will become sticky and hard. A slightly pourable consistency is ideal for a beautiful drizzle.

Why This Cake is Called ‘Italian Love Cake’

This cake isn’t just a dessert; it’s an experience. The combination of delicate flavors – the floral rose, the tart raspberries, the creamy mascarpone – evokes a sense of romance and indulgence. It’s a cake meant to be shared with someone special, making it the perfect expression of affection. The light, airy texture and beautiful presentation further enhance its appeal, making it a truly unforgettable treat.

Serving Suggestions & Storage

This Italian Love Cake is best served at room temperature to allow the flavors to fully develop. It pairs beautifully with a cup of espresso or a glass of Prosecco. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh!

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can use frozen raspberries, but be sure to thaw them completely and drain off any excess liquid before blending.

Can I substitute the rosewater?

While rosewater is essential to the flavor profile, if you absolutely can’t find it, you can try substituting with a tiny drop of rose extract (use *very* sparingly, as it’s much more concentrated).

Can I make this cake ahead of time?

You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. However, it’s best to assemble and glaze the cake on the day you plan to serve it.

Pin it for Later!

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