Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Date Night
Raspberry Rosewater Tea Cake

19 INGREDIENTS • 15 STEPS • 1HR 40MINS

Raspberry Rosewater Tea Cake

Recipe
4.2
5 ratings
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.
Love This Recipe?
Add to plan
logo
Raspberry Rosewater Tea Cake
Save
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com
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 40MINS
Total Time
$2.69
Cost Per Serving
Ingredients
Servings
8
us / metric
Raspberry Greek Yogurt
1 cup
Raspberry Greek Yogurt
Butter
1 cup
Butter
Granulated Sugar
1 1/2 cups
Granulated Sugar
Vanilla Extract
2 tsp
Vanilla Extract
Raspberry Jam
2 Tbsp
Raspberry Jam
All-Purpose Flour
3 cups
All-Purpose Flour
Baking Powder
2 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Sea Salt
1 tsp
Sea Salt
Egg
4
Eggs
Edible Dried Rose Petals
to taste
Edible Dried Rose Petals
Heavy Cream
2 cups
Heavy Cream
Powdered Confectioners Sugar
2 Tbsp
Powdered Confectioners Sugar
Rose Water
2 tsp
Rose Water
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Lemon
1
Lemon, juiced
1 tsp juice per 8 servings
Water
4 tsp
Water
Powdered Natural Berry Drink
to taste
Powdered Natural Berry Drink
Heavy Cream
to taste
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
832
Fat
44.6 g
Protein
8.1 g
Carbs
99.1 g
Love This Recipe?
Add to plan
logo
Raspberry Rosewater Tea Cake
Save
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com
Cooking InstructionsHide images
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 (2 tsp) in a mixing bowl.
step 2 Place Raspberry Greek Yogurt (1 cup), Butter (1 cup), Granulated Sugar (1 1/2 cups), Raspberry Jam (2 Tbsp), and Vanilla Extract (2 tsp) in a mixing bowl.
step 3
Cream together with an electric mixer until well blended.
step 3 Cream together with an electric mixer until well blended.
step 4
Add All-Purpose Flour (3 cups), Baking Powder (2 tsp), Baking Soda (1 tsp), and Sea Salt (1 tsp). Mix until well blended.
step 4 Add All-Purpose Flour (3 cups), Baking Powder (2 tsp), 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 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 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 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 (as needed), the juice from Lemon (1), Water (4 tsp), 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 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 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 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 13 Repeat the with remaining layers, ending with whipped cream.
step 14
Drizzle Rosewater icing over the top of the cake.
step 14 Drizzle Rosewater icing over the top of the cake.
step 15
Decorate with rose petals and serve.
step 15 Decorate with rose petals and serve.
Tags
view more tags
Date Night
Snack
Shellfish-Free
Dessert
Vegetarian
Mother's Day
Middle Eastern
Valentine's Day
0 Saved
top