Friday, January 31, 2014

Rosewater Raspberry Tea Cake

When Marie and I put together our Valentine Tea last week, we decided on a Rose theme.
We decorated with Roses, and added Rose Water to our scones and cake recipes.
She made the scones, and I made the cake.  The icing for both was shared between us.
It all came out delicious.  Here is the link for her wonderful scones.  You will love trying them out as well.  Click the Valentine Tea Link above to visit our tea party.

The secret ingredient.  
Adding  Rosewater to the icing and whipped cream is the beautiful key to this recipe;
Just enough to bring the subtle  flavor of roses in each bite.

Place yogurt and softened butter, sugar, 2 tablespoons raspberry jam and vanilla in a mixing bowl.

Cream together with an electric mixer until well blended.

 Add dry ingredients and mix until well blended.

Add four eggs one at a time; mixing after each.

 Pour batter into 3  6 inch greased baking pans.

Bake at 350 degrees for approximately 1 hour.

Allow to cool, then slice the top off of the cakes with a long knife to create an even top.

You can use the tops for another recipe (perhaps a trifle or  a bread pudding; or give them to the little ones for a treat).    Slice the cakes through the middle from side to side of the cake to create two layers per cake.  You will need 2 of these cakes, for this recipe creating 4 layers all together.   We used the extra cake for a delightful birthday cake for a friend.

Place first layer on a cake plate.  Spread with raspberry jam, and then a dollop of  Rosewater Whipped Cream.  Add rinsed and dried rose petals.

 Repeat the layers;

 ending with whipped cream.

Drizzle Rosewater icing over  the whipped cream.

Back and forth….

..until all is well covered and dripping down the sides.

Decorate with roses.


Moist, floral, fruity delicious, heavenly delightful

  After our tea party, we enjoyed this cake for several days.
 I think it got even better as each day went by.

Rose Water
 can be found in specialty grocery stores and import stores such as World Market, and possibly Whole foods Market.   We got ours at A.J.'s gourmet grocery store.

Rosewater Tea Cake 

2  5 and 1/2 ounce containers Raspberry Greek Yogurt
1 cup butter
1 1/2 cups sugar ( I used unbleached, organic sugar this time around)
1 1/2 tsp vanilla
2 Tablespoon raspberry jam
3 cups unbleached, organic flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp sea salt or real salt
4 eggs

  1. Preheat oven to 350 degrees.
  2. Place first 5 ingredients in a mixing bowl.
  3. Mix with electric mixer until well combined.
  4. In a separate bowl mix together dry ingredients.
  5. Add dry ingredients to moist ingredients.
  6. Add eggs, one at a time, beating after each addition.
  7. Pour batter into 3 greased 6 inch cake pans.
  8. Bake approximately 1 hour; test with a knife or tooth pick for doneness.
  9. Allow to cool.  
  10. Slice top off of cake.
  11. Slice cake through the middle from the side to create two layers in your cake.
  12. Place first slice on a cake plate.
  13. Spread with raspberry jam
  14. Top with Rose Water Whipped Cream: See below
  15. Place 4 rose petals on top of whipped cream.
  16. Repeat layers until you have used up 2 cakes.
  17. End with whipped cream
  18. Drizzle with Rosewater icing: See Below
  19. Decorate with Roses
  20. Store in refrigerator

For the Filling:
Raspberry Jam (seedless is preferable)
Rose Water Whipped Cream
Rose Petals; prepare ahead, by rinsing and drying them.

Rose Water Whipped Cream:
1 Pint Heavy Whipping Cream
2 Tablespoons sugar or powdered sugar (unbleached, organic)
1 tsp Rose water

  1. Whip heavy cream in a bowl with electric mixer, until cream begins to set.
  2. Add Rosewater and sugar.
  3. Whip unit soft peaks form.

1 cup powdered sugar (unbleached, organic)
1/2 tsp Rosewater
1 tsp lemon juice
1 - 2 Tablespoons water
Natural Food Coloring: for this we used a powdered natural berry drink and added a little to the icing.  It gave a perfect light pink color, and enhanced the raspberry flavor.  (When we made our second cake , we added more of this mix and got a deeper color and flavor.)

  1. Mix powdered sugar with Rosewater and enough cream to make a drizzly icing.
  2. Mix together vigorously. 
  3. Drizzle over cake

Happy Valentines Baking Everyone!


  1. Good Morning to YOU Pam!
    This is a work of art! You make it look so amazing and even with all the work involved. I bet it did taste better each day afterwards.
    You once again have inspired me to shoot for the heart, I meant the stars :o)
    Happy Valentine's Day to a very sweet lady!!
    Love, Roxy

  2. Mmmmm! Wow does it look gorgeous Mom!!! I love this idea! And how you put the rose petals on each layer! I will have to taste the rosewater when we come!

  3. Yummy!
    Thanks for sharing, Pam.
    Blessings :-)

  4. Mmm Mm I want some of that cake with a cup of tea at this moment. Your cake is so lovely and I ams so fortunate to be apart of your wonderful fun! Love you so much!
    ~ Marie

  5. Oh my.... Wow! Does this ever look so elegant... I've decided I am taking this picture and putting it on my side bar-it's right up my alley. Especially since it's Valentine's next month. Beautiful!

    Hugs to you,

  6. This cake is so beautiful, almost looks to good to eat, I am making this as soon as I can find rose water here. Have a couple of neighbors we would like to have over and this would be such a special treat. Thanks so much for sharing, you have such wonderful ideas:-) your pictures are so lovely. Going to check out the scones recipe too.

  7. This looks so lovely! I've never tried a rosewater cake but I do love turkish delight so I imagine a cake with a similar flavour would be delicious!

    I'm off now to look at the rest of your valentines tea :-)

  8. So very pretty! I'm sure it was as much a feast for the body as it is for the eyes!