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.
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 teaspoon unsalted butter, softened
- 1/2 cup sugar
- 1/2 to 1 teaspoon rose water
- 1 large egg
- 1/2 cup milk
- Cooking spray with flour
- 2 tablespoons unsalted butter, melted
- 1/4 cup powdered sugar
- 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!