ROSE PETAL TEA CAKE
This tea cake is elegant and very simple to make. I used a basic pound cake recipe and added the rose petals, rose water and food coloring. The purist could use beet juice. This recipe makes quite a small cake but it certainly is enough considering how rich it is. You can reduce the amount of sugar in the cake to 1/2 cup and add a pink icing flavored with rose water.
Provided by Dina Cohen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a small rectangle cake mold.
- Blend butter and sugar with your hands until fluffy. Then add flour little by little.
- Add rose petals, rose water, food coloring and eggs.
- Blend well until mixture is completely smooth.
- Pour dough into mold and bake for about 30 minutes or until edges start to be golden and tip of knife inserted comes out dry.
Nutrition Facts : Calories 483, Fat 25.8, SaturatedFat 15.4, Cholesterol 166.8, Sodium 199.1, Carbohydrate 57.4, Fiber 0.8, Sugar 33.6, Protein 6.6
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