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    May 1, 2019

    Rose Water Tea Cake

    If you like this recipe, please share!

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    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.

    Rose water tea cake has a hint of floral essence that balances well with a touch of sweet.

    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 tea cake with a steaming cup of The Republic of Tea chamomile rose tea.

    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 Republic of Tea Chamomile Rose Tea

    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.

    Velvety texture with hints of floral and a bit of sweet in this rose water tea cake.

    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.

    Rose water tea cake Pinterest image

    Rose water tea cake with a steaming cup of The Republic of Tea chamomile rose tea.

    Rose Water Tea Cake

    Yield: 8 - 10 servings
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Cooling Time: 10 minutes
    Total Time: 50 minutes

    Delicate and delicious, this rose water tea cake is perfect with a steaming cup of tea.

    Ingredients

    Cake

    • 1 cup flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 4 tablespoons unsalted butter, softened
    • ½ cup sugar
    • ¼ to ½ teaspoon rose water
    • 1 large egg
    • ½ cup milk
    • Cooking spray with flour

    Topping

    • 2 tablespoons unsalted butter, melted
    • ¼ cup powdered sugar

    Instructions

    1. Pre-heat oven to 350 F degrees F. Grease an 8.5" by 4.5" loaf pan with baking spray with flour.
    2. 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.
    3. 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.
    4. Cool for 10 minutes in pan on rack. Then remove from pan to cool on a wire rack.
    5. 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!

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Nielsen-Massey Rose Water, with Gift Box, 2 ounces
      Nielsen-Massey Rose Water, with Gift Box, 2 ounces
    • Chicago Metallic Uncoated 1-Pound Loaf Pan
      Chicago Metallic Uncoated 1-Pound Loaf Pan
    • OXO Good Grips 1-½ Inch Natural Pastry Brush
      OXO Good Grips 1-½ Inch Natural Pastry Brush

    Did you make this recipe?

    I'd love to hear about it! Please leave a comment below!

    © Ellen Folkman and Family Around the Table
    Cuisine: American / Category: Brunch

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    Related

    Filed Under: Desserts and Sweets Tagged With: cake, rose water, tea

    Reader Interactions

    Comments

    1. Jenny Klem says

      December 06, 2020 at 3:25 pm

      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!

      Reply
      • Family Around The Table says

        December 06, 2020 at 8:52 pm

        Thanks for catching that! It should be 4 tablespoons! I’ve corrected the recipe.

        Reply
    2. Christie says

      May 11, 2019 at 3:29 pm

      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

      Reply
    3. Anne Lawton says

      May 05, 2019 at 4:37 pm

      This cake looks absolutely delicious! I wish I had a slice of it in front of me right now!

      Reply
    4. Karen says

      May 02, 2019 at 4:08 pm

      That cake does look so soft and moist. I love the hint of rose!

      Reply
    5. Terri Steffes says

      May 02, 2019 at 10:42 am

      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!

      Reply
    6. Hezzi-D says

      May 01, 2019 at 8:36 pm

      My mouth is watering just looking at that cake.

      Reply
    7. Wendy Klik says

      May 01, 2019 at 6:07 pm

      What a lovely afternoon tea Ellen.

      Reply
    8. Camilla at Culinary Adventures says

      May 01, 2019 at 10:12 am

      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.

      Reply
      • Family Around The Table says

        May 01, 2019 at 8:25 pm

        Thank you Camilla, for including me in the event.

        Reply

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    About Me

    I'm Ellen, a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.

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