Rose water tea cake has a delicate crumb and texture. The use of rose water gives this dessert a hint of floral essence in this not too sweet treat.
This post is sponsored by The Republic of Tea. I received product samples to evaluate. All opinions are mine.
Tea cake…it’s been a long time since I’ve had or even made a tea cake. This rose water tea cake is more of the American variety. In England a tea cake is often a yeast bun with dried fruit. It’s served toasted with butter. In the states it more of a cake, like what I’ve made here.
This tea cake is soft and moist with a most delicate crumb. The texture is like velvet. The exterior of the cake gets golden in color that’s got a slight crunch. The cake itself is not too sweet so I just did a good sprinkling of powdered sugar and the result was lovely.
Rose water is a liquid made from water and rose petals. You can use it in cooking, as a perfume and it has been used for medicinal purposes through the ages. Rose water gives this delicate tea cake a hint of floral essence.
The chamomile rose tea from The Republic of Tea also has floral notes which they call beautifying botanicals. The botanicals include hibiscus, rose hip, chamomile, blue butterfly pea flower and schizandra berry, to name a few. The color is just gorgeous and the scent will put you in a good mood.
A big thank you to Camilla from Culinary Adventures with Camilla for organizing this event with The Republic of Tea.
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