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RECIPE
19 INGREDIENTS15 STEPS1HR 40MIN

Raspberry Rosewater Tea Cake

4.2
5 Ratings
Raspberry Rosewater Tea Cake Recipe | SideChef
Raspberry Rosewater Tea Cake Recipe | SideChef
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Adding rosewater to the icing and whipped cream is the key to this recipe, just enough to bring the subtle flavor of roses in each bite.
1HR 40MIN
Total Time
Where Your Treasure Is
I’m a career homemaker, and love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 cup
1 1/2 cups
1/2 Tbsp
Baking Powder
1 tsp
Baking Soda
1 tsp
to taste
Edible Dried Rose Petals
2 cups
Heavy Cream
2 Tbsp
Powdered Confectioners Sugar
1/2 Tbsp
Rose Water
1 cup
Powdered Confectioners Sugar
1 1/2 Tbsp
Water
to taste
Powdered Natural Berry Drink
to taste
Heavy Cream
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Nutrition Per Serving

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CALORIES
854
FAT
46.9 g
PROTEIN
10.8 g
CARBS
96.5 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place Raspberry Greek Yogurt (1 cup) , Butter (1 cup) , Granulated Sugar (1 1/2 cups) , Raspberry Jam (2 Tbsp) , and Vanilla Extract (1/2 Tbsp) in a mixing bowl.
Step 3
Cream together with an electric mixer until well blended.
Step 4
Add All-Purpose Flour (3 cups) , Baking Powder (1/2 Tbsp) , Baking Soda (1 tsp) , and Sea Salt (1 tsp) . Mix until well blended.
Step 5
Add Eggs (4) one at a time; mixing after each.
Step 6
Pour batter into three 6-inch greased baking pans. Bake at 350 degrees F (180 degrees C) for approximately 1 hour.
Step 7
Allow the cakes to cool.
Step 8
Prepare Rose Water Whipped Cream by whipping together the Heavy Cream (2 cups) with an electric mixer, until cream begins to set. Add Rose Water (1 tsp) and Powdered Confectioners Sugar (2 Tbsp) . Whip unit soft peaks form.
Step 9
For the icing, mix Powdered Confectioners Sugar (1 cup) , Rose Water (1/2 tsp) , Lemon Juice (1 tsp) , Water (1 1/2 Tbsp) , Powdered Natural Berry Drink (to taste) and enough Heavy Cream (to taste) to make a drizzly icing. Mix together vigorously.
Step 10
Remove the tops from 2 cakes. Then, slice the cakes through the middle from side to side to create two layers per cake. You will need only 2 of these cakes for this recipe, creating 4 layers all together.
Step 11
Place the first layer on a cake plate. Spread the top with some raspberry jam.
Step 12
Then a dollop of Rosewater Whipped Cream and spread over the top of the jam. Add rinsed and dried Edible Dried Rose Petals (to taste) .
Step 13
Repeat the with remaining layers, ending with whipped cream.
Step 14
Drizzle Rosewater icing over the top of the cake.
Step 15
Decorate with rose petals and serve.
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Nutrition Per Serving
Calories
854
% Daily Value*
Fat
46.9 g
60%
Saturated Fat
29.8 g
149%
Trans Fat
0.0 g
--
Cholesterol
235.9 mg
79%
Carbohydrates
96.5 g
35%
Fiber
1.4 g
5%
Sugars
54.4 g
--
Protein
10.8 g
22%
Sodium
479.4 mg
21%
Vitamin D
0.5 µg
2%
Calcium
168.5 mg
13%
Iron
2.5 mg
14%
Potassium
149.1 mg
3%
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