Rose Water Tea Cake Recipes

ROSE WATER CAKE

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.

ROSE WATER TEA CAKE

Steps:

• Pre-heat oven to 350 F degrees F. Grease an 8.5" by 4.5" loaf pan with baking spray with flour.
• In a small mixing bowl combine the flour, baking powder, and salt, whisking gently to combine. In another, medium-sized mixing bowl whisk the butter, sugar, and rose water until pale and creamy, about 1 minute. Next, whisk in the egg until smooth.
• Alternately add the flour and milk to the butter mixture until just combined- Do not over mix. Pour the batter into the prepared pan. Bake for 35 minutes until golden brown and a toothpick comes out clean.
• Cool for 10 minutes in pan on rack. Then remove from pan to cool on a wire rack.
• Use a pastry brush to coat the top of the cake with melted butter, then sprinkle with the powdered sugar. Serve immediately or enjoy at room temperature for a week!

REGENCY QUEEN CAKES FOR JANE AUSTEN'S AFTERNOON TEA PARTY

Steps:

• Pre-heat oven to 190C/374F/gas mark 5.
• Sift the flour and mace together.
• Beat the eggs.
• Melt the butter and allow to cool slightly.
• Beat the eggs, rose water and melted butter together.
• Make a well in the centre of the flour mixture.
• Add the liquid mixture and mix thoroughly.
• Add the currants, sugar and the ground almonds and mix well.
• Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
• Bake for 15 to 25 minutes, until well risen, firm and golden brown.
• You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
• Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!

VANILLA HEART CAKES WITH ROSEWATER ICING

Steps:

• Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.

ROSE PETAL TEA CAKE

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.

TEA GRANITA WITH ROSE WATER AND BAKLAVA

Steps:

• Stir 5 cups water, sugar, and rose water in large pitcher until sugar dissolves. Add tea bags, pushing to submerge. Cover with foil; place on sunny windowsill. Let steep until tea is dark, at least 3 hours.
• Remove tea bags and discard. Mix half and half into tea. Pour mixture into 13x9x2-inch glass dish. Freeze until frozen around edges, about 1 hour. Coarsely chop mixture in dish. Freeze until almost solid, about 1 hour longer.
• Working in 2 batches, transfer granita to processor and blend until smooth. Return to same dish and freeze 1 hour. Repeat blending in 2 batches 1 more time. Freeze 1 hour.
• Using tines of fork, scrape granita in dish into flakes. Cover; freeze.
• Do ahead: Can be made 1 day ahead.
• Spoon granita into dishes; sprinkle with rose petals, if desired. Serve granita with baklava.

GRILLED ROSE-WATER POUNDCAKE

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).

ENGLISH ROSE CAKE

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.