Best Queen Mabs Midsummer Nights Dream Rose Petal Cake Recipes
ROSE PETAL POUND CAKE
This cake is very different to the usual recipes and calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater. Rosewater and orange water are used in Middle Eastern pastries. Both are very sweet and they are clear liquids found in bottles.
Provided by Carol
Categories Desserts Cakes Pound Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
- Sift together flour and salt; set aside.
- Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
- Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
- Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
- Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 45 g, Cholesterol 118.2 mg, Fat 18 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 10.4 g, Sodium 235.6 mg, Sugar 28.6 g
ROSE-LEMON GLAZED CAKE
A spring-summer dream come true, perfect for bridal showers, afternoon tea, or a decadent breakfast with a cup of coffee or tea. This recipe comes from "The California Cook: Casually Elegant Recipes with Exhilarating Taste" by Diane Rossen Worthington. The active work time includes making candied rose petals -- if you don't intend to make that part, subtract about 20-25 minutes from the active time.
Provided by Susiecat too
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
- Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
- In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
- Beat in the eggs, zest and lemon extract, and mix for two minutes.
- Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
- Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
- Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
- Cool in the pan for 10 minutes, then invert onto a cake rack.
- Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
- Add the juice and whisk to break up any lumps.
- Place the cake on your cake plate (which must have a lip!).
- While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
- Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
- For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
- Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
- Place petals, convex side down to drain on wax paper.
- When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
- Store in covered container in refrigerator. Good for about a month.
- Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
- Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.
Nutrition Facts : Calories 292.2, Fat 15.6, SaturatedFat 9.5, Cholesterol 76.5, Sodium 127.6, Carbohydrate 35.5, Fiber 0.4, Sugar 23.8, Protein 3.4
QUEEN MAB'S MIDSUMMER NIGHT'S DREAM ROSE PETAL CAKE
Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name - a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004
Provided by French Tart
Categories Dessert
Time 50m
Yield 1 Rose Petal Cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- CAKE.
- Preheat oven to 180C/350°F.
- Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
- Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
- Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
- Cool on wire racks.
- FROSTING.
- Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
- ASSEMBLING THE CAKE.
- Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
- Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.
Nutrition Facts : Calories 489.1, Fat 28, SaturatedFat 15.8, Cholesterol 81.9, Sodium 244.2, Carbohydrate 53.8, Fiber 1.4, Sugar 31, Protein 6.2
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