ROSE WATER CAKE
Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.
Provided by peropheus
Categories Desserts Cakes Birthday Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
- Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 90.8 g, Cholesterol 141.5 mg, Fat 37.1 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 23 g, Sodium 206.5 mg, Sugar 71.5 g
GRILLED ROSE-WATER POUNDCAKE
Rose water adds a delicate, floral note to this otherwise traditional pound cake. Two teaspoons is just enough to stand up to the smoky flavors of a light toasting on the grill. Serve it all with a peach compote, also with a touch of rose water, for an elegant warm-weather treat.
Provided by John Willoughby
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Butter a 9-by-5-inch loaf pan with 1 tablespoon of the butter and line the bottom with parchment paper.
- Mix the flour, baking powder and salt in a medium bowl and set side.
- Using an electric mixer, cream 1 1/2 sticks of the butter (12 tablespoons) in a large bowl until very smooth. Continuing to beat, slowly add the sugar until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Add the egg yolks one at a time, beating after each addition until incorporated. Beat in the rose water. Stir in the dry ingredients by hand until just incorporated.
- Beat the egg whites until they form soft peaks, then fold them gently into the butter-sugar mixture. (The batter will be quite stiff.)
- Transfer the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Allow cake to rest for 5 minutes, then invert it onto a baking rack. Turn right side up and allow to cool to room temperature before cutting into 3/4-inch slices.
- Light a medium fire in a grill. When hot, brush each slice of cake lightly with some of the remaining butter and grill until lightly toasted, about 2 minutes a side. Serve immediately, accompanied by peach compote (see recipe).
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 205 milligrams, Sugar 20 grams, TransFat 1 gram
ENGLISH ROSE CAKE
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
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
ROSEWATER CAKE
A lovely moist cake flavored with rosewater. It's easy, delicious, and not too time consuming. I especially enjoyed it served with rosewater ice cream. Perfect for summer or springtime!
Provided by Anne S.
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and grease 2 7-inch cake pans or whatever size you would like. This cake can also be made into layers as I did in the photo.
- In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside. In another medium bowl, whisk together milk, egg whites, vanilla extract, and rose water.
- Place butter and sugar in a large bowl. Using a stand mixer or electric mixer, cream together the butter and sugar until light colored and fluffy. Scrape the bottom and sides of the pan while you go to make sure it is well mixed. This will take around 5 minutes.
- After creaming the butter and sugar, add about 1/3 of the dry ingredients to the creamed mixture. Mix well. Next add 1/2 of the wet ingredients. Repeat until you finish with the last addition of dry ingredients.
- Pour the batter into your greased cake pan(s) and bake for 15-20 minutes. I baked two 7-inch layers and I baked them for about 12 minutes, oven time may vary a bit depending on your oven.
- Cool cake completely on a wire rack before icing.
- To make the icing: in a small bowl, sprinkle gelatin over cold water to bloom and let sit 5 minutes. Add hot water and stir to melt the gelatin. In the meantime, whip your cream to medium peaks and pour in gelatin mixture. Whip to medium-stiff peaks.
- Ice your cake and enjoy!
Nutrition Facts : Calories 507.8, Fat 34.3, SaturatedFat 21.4, Cholesterol 114.2, Sodium 366.8, Carbohydrate 45.6, Fiber 0.6, Sugar 25.2, Protein 5.9
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