Rose Water Tea Cake Recipes

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.

ROSE PETAL POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
• Sift together flour and salt; set aside.
• Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
• Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
• Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
• Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

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!