Rose Water Tea Cake
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.
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.
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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.
Other delicious recipes to enjoy with tea include my out of this world apple cake, glazed cranberry almond squares, and quadruple chocolate chunk cookies to name a few.
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Rose Water Tea Cake
Equipment
Ingredients
Cake
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter softened
- 1/2 cup sugar
- 1/4 to 1/2 teaspoon rose water
- 1 large egg
- 1/2 cup milk
- Cooking spray with flour
Topping
- 2 tablespoons unsalted butter melted
- 1/4 cup powdered sugar
Instructions
- 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!
Does this truly only need 4 TEAspoons of butter in the batter? That seems an alarmingly small amount of butter for a cake. It’s not a mistake for Tablespoons? Thanks!
Thanks for catching that! It should be 4 tablespoons! I’ve corrected the recipe.
This cake looks so moist and delicious. And those flavors sounds so delicate and delicious. You should share your trick about softening the butter… LOL
This cake looks absolutely delicious! I wish I had a slice of it in front of me right now!
That cake does look so soft and moist. I love the hint of rose!
When I was reading your post and looking at your photos, it occurred to me that I am one of those people who love the round tea bag. The Republic of Tea pays attention to those little details that make having tea, with your rose water tea cake, an event, even if it is just for you!
My mouth is watering just looking at that cake.
What a lovely afternoon tea Ellen.
Ellen, this is absolutely gorgeous! Thanks, too, for the distinction between American tea cakes and British tea cakes. That has always stumped me. In any case, this is a lovely cake and a great post. I’m grateful for your efforts.
Thank you Camilla, for including me in the event.