1. Preheat oven to 350 ºF (180 ºC). Grease and line a 9 x 5 inch (23 x 13 centimetres) loaf pan with parchment paper, leaving a 2 inch (5 centimetres) overhang on either side to easily unmold the cake.

2. In a medium bowl, whisk together the flour, baking powder and salt until thoroughly combined. Set aside.

3. In a measuring cup, lightly whisk together the eggs, egg whites, and extracts until just combined. Set aside.

4. In the bowl of a stand mixer with the paddle attachment (or a large bowl using an electric mixer), cream the butter until smooth; about 1 minute. Add the Redpath ® Granulated Sugar and blend until mixture is fluffy and pale in colour; about 3 minutes.

5. Pour the egg mixture in four parts, mixing well on medium speed after each addition. When all of the egg mixture is incorporated, add in half of the flour mixture and mix on low speed until just combined. Add in the remainder of the flour mixture and mix on low until the flour is no longer coming out of the bowl and increase the speed to medium; mix for 30 seconds.

6. Transfer batter into the prepared pan and smooth the top off with a spatula. Place cake into the preheated oven and bake for 40 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.

7. Meanwhile, make the frosted berries and simple syrup.

1. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together the meringue powder and water until thoroughly combined. With a small clean pastry or paint brush, brush a very thin layer of the egg white mixture onto the clean and dried fruit. In a shallow dish, roll and sprinkle the egg-washed fruit with Redpath® Granulated Sugar until the desired “frost ” is achieved. Place frosted fruit and berries onto the parchment-lined baking sheet. Allow to dry completely; about 15 minutes, or until it is dry to the touch.

1. In a small pot, combine the water and Redpath® Granulated Sugar. Place the pot onto medium heat and bring the mixture to a boil; watch carefully, as the small amount can easily burn. Stir until the sugar is dissolved. Take off the heat and stir in the rosewater. Set aside to cool.



2. When the cake is ready, take it out of the oven and allow to cool in the pan for about 3 minutes.

3. With a skewer, poke holes over the entire surface of the warm cake, piercing at least halfway through the loaf. With a pastry brush, evenly brush the surface of the cake with the rosewater simple syrup, until all of it is used.

4. Allow the cake to absorb the syrup and cool in the pan for 10 minutes.

5. Remove cake from the mould and place onto a wire cooling rack to cool completely. While the cake is cooling, make the yogurt frosting.

1. In a medium bowl, whisk together the Redpath® Icing Sugar, yogurt, milk, almond extract, and salt until smooth. Set aside until the cake is completely cooled.

1. Place cake onto the desired serving platter. Pour and smooth icing over the top of the loaf cake. Allow the icing to slightly set; about 10 minutes. Arrange frosted berries and fruit on the top of the frosted cake. This cake pairs well with a cup of oolong or fruity black tea.