Rose Petal Tea Cake Recipes

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ENGLISH ROSE CAKE



English rose cake image

A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Time 1h55m

Yield Cuts into 15 slices

Number Of Ingredients 15

350g butter , softened
500g golden caster sugar
6 large eggs
200g full-fat natural yogurt
500g plain flour
2 tsp baking powder
1 tsp vanilla extract
1 tsp rosewater
140g golden caster sugar
1-2 tsp rosewater (depending on your taste)
85g raspberry , defrosted if frozen, plus 100g to decorate
250g icing sugar
1 tsp vanilla extract
300ml double cream
rosé petal pieces and crystallised rose petals (see step-by-step, above), to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
  • To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
  • Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
  • To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.

Nutrition Facts : Calories 665 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

ROSE PETAL AND VANILLA TEA



Rose Petal and Vanilla Tea image

This is a sweet infusion with nothing more than dried rose petals, a vanilla bean and honey. You can find dried rose petals in Middle Eastern markets.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, non-alcoholic drinks

Time 30m

Yield Serves 2

Number Of Ingredients 4

2 tablespoons dried rose petals
1 vanilla bean, split and scraped
2 1/2 cups boiling water
1 tablespoon honey

Steps:

  • Place the dried rose petals and vanilla bean and seeds in a large measuring cup or teapot and pour on the boiling water. Stir in the honey, cover and let steep for 30 minutes. Strain and serve warm, or reheat and serve hot.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 9 grams

ROSE PETAL TEA CAKE



Rose Petal Tea Cake image

This tea cake is elegant and very simple to make. I used a basic pound cake recipe and added the rose petals, rose water and food coloring. The purist could use beet juice. This recipe makes quite a small cake but it certainly is enough considering how rich it is. You can reduce the amount of sugar in the cake to 1/2 cup and add a pink icing flavored with rose water.

Provided by Dina Cohen

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 lb butter or 1/4 lb margarine
2/3 cup sugar
1 cup flour
2 tablespoons dried rose petals, rinsed and thinly sliced
2 eggs
1 tablespoon rose water
1 drop pink food coloring

Steps:

  • Preheat oven to 350 degrees.
  • Grease a small rectangle cake mold.
  • Blend butter and sugar with your hands until fluffy. Then add flour little by little.
  • Add rose petals, rose water, food coloring and eggs.
  • Blend well until mixture is completely smooth.
  • Pour dough into mold and bake for about 30 minutes or until edges start to be golden and tip of knife inserted comes out dry.

Nutrition Facts : Calories 483, Fat 25.8, SaturatedFat 15.4, Cholesterol 166.8, Sodium 199.1, Carbohydrate 57.4, Fiber 0.8, Sugar 33.6, Protein 6.6

QUEEN MAB'S MIDSUMMER NIGHT'S DREAM ROSE PETAL CAKE



Queen Mab's Midsummer Night's Dream Rose Petal Cake image

Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name - a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004

Provided by French Tart

Categories     Dessert

Time 50m

Yield 1 Rose Petal Cake, 12 serving(s)

Number Of Ingredients 21

1/2 cup butter or 1/2 cup margarine, plus
2 tablespoons butter or 2 tablespoons margarine
2 1/2 cups self raising flour
1/4 teaspoon salt
1 tablespoon baking powder
1 1/2 cups caster sugar
3/4 cup milk
3 egg whites
1 tablespoon rum or 1 tablespoon brandy
1/2 cup coarsely chopped fragrant rose petal
1/2 cup sliced almonds, toasted in oven until golden
1 tablespoon rose water
2 cups whipping cream
1 tablespoon rum or 1 tablespoon brandy
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup sugar
1/4 cup sliced almonds, toasted
1/4 cup coarsely chopped fragrant rose petal
cyrstallised rose petal
toasted almond, slivers

Steps:

  • CAKE.
  • Preheat oven to 180C/350°F.
  • Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
  • Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
  • Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
  • Cool on wire racks.
  • FROSTING.
  • Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
  • ASSEMBLING THE CAKE.
  • Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
  • Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.

Nutrition Facts : Calories 489.1, Fat 28, SaturatedFat 15.8, Cholesterol 81.9, Sodium 244.2, Carbohydrate 53.8, Fiber 1.4, Sugar 31, Protein 6.2

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