Best 3 Rosewater Cake Recipes

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**Indulge in the Delicate Flavors of Rosewater Cake: A Journey Through Three Enchanting Recipes**

Embark on a culinary adventure as we delve into the realm of rosewater cakes, a delightful treat that captivates the senses with its ethereal aroma and delicate flavors. Our journey takes us through three distinct recipes, each offering a unique interpretation of this classic dessert. From a moist and fluffy rosewater sponge cake to a luscious rosewater buttercream frosting and a refreshing rosewater glaze, these recipes provide a comprehensive guide to crafting this exquisite delicacy. Whether you're a seasoned baker looking to expand your repertoire or a novice eager to try something new, this collection has something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a sweet adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM



Apricot Almond Cake with Rosewater and Cardamom image

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don't have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 20m

Yield 8 to 10 slices

Number Of Ingredients 14

150 grams (5.3 ounces) dried apricots
250 milliliters (1 cup) cold water
2 cardamom pods (cracked)
Nonstick cooking spray or sunflower oil, for greasing
200 grams (7 ounces) almond meal
50 grams (1.8 ounces) fine polenta (not instant)
1 teaspoon baking powder (gluten-free if required)
150 grams (5.3 ounces) superfine sugar
6 large eggs
2 teaspoons fresh lemon juice
1 teaspoon rose water
2 teaspoons rose petal jam or 2 teaspoons apricot jam
1 teaspoon fresh lemon juice
2 1/2 teaspoons very finely chopped pistachios

Steps:

  • Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
  • Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
  • Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
  • Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
  • Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
  • Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
  • Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

ROSEWATER ANGEL FOOD CAKE



Rosewater Angel Food Cake image

Categories     Cake     Egg     Dessert     Bake     Valentine's Day     Low Fat     Healthy     Party     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield about 8 people

Number Of Ingredients 14

For the cake
1 cup cake flour (not self-rising)
1 2/3 cups sugar
1 3/4 cups egg whites (about 13 large egg whites)
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon rosewater (available at specialty foods shops) if desired
1/2 teaspoon vanilla
For the glaze
1 cup confectioner's sugar
2 tablespoons fresh lemon juice
1/8 teaspoon grenadine syrup
fresh raspberries for garnish
mint sprigs for garnish

Steps:

  • Make the cake:
  • Preheat the oven to 300°F. Sift the flour 3 times onto a sheet of wax paper. Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper. In a large bowl with an electric mixer beat the egg whites until they are frothy, add the salt and the cream of tartar, and beat the mixture until it barely forms soft peaks. Beat in the remaining 1 cup of sugar, a little at a time, the rosewater, and the vanilla and beat the mixture until it holds soft peaks. Sift one fourth of the flour mixture over the whites, fold it gently but thoroughly, and sift and fold in the remaining flour mixture in the same manner. Spoon the batter into a very clean, ungreased tube pan, 10 by 8 1/4 by 4 1/4 inches, preferably with a removable bottom, smoothing the top, and rap the pan on a hard surface twice to remove any air bubbles. Bake the cake in the middle of the oven for 1 hour and 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet invert it over a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2 hours or overnight. Run a thin knife in a sawing motion around the edge of the pan and the tube to loosen the cake from the pan and invert the cake onto a cake plate.
  • Make the glaze:
  • In a small bowl stir together with a fork the confectioner's sugar, the lemon juice, and the grenadine syrup until the mixture is smooth.
  • Pour the glaze over the cake, let the cake stand for 10 minutes, or until the glaze is set, and garnish it with the raspberries and the mint.

ROSEWATER CAKE



Rosewater Cake image

A lovely moist cake flavored with rosewater. It's easy, delicious, and not too time consuming. I especially enjoyed it served with rosewater ice cream. Perfect for summer or springtime!

Provided by Anne S.

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup granulated sugar
3 egg whites
1/2 cup milk
3/4 teaspoon vanilla extract
3 teaspoons rose water
2 cups heavy whipping cream
1 teaspoon gelatin powder
1 1/2 tablespoons cold water
1 1/2 tablespoons boiling water

Steps:

  • Preheat oven to 350 and grease 2 7-inch cake pans or whatever size you would like. This cake can also be made into layers as I did in the photo.
  • In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside. In another medium bowl, whisk together milk, egg whites, vanilla extract, and rose water.
  • Place butter and sugar in a large bowl. Using a stand mixer or electric mixer, cream together the butter and sugar until light colored and fluffy. Scrape the bottom and sides of the pan while you go to make sure it is well mixed. This will take around 5 minutes.
  • After creaming the butter and sugar, add about 1/3 of the dry ingredients to the creamed mixture. Mix well. Next add 1/2 of the wet ingredients. Repeat until you finish with the last addition of dry ingredients.
  • Pour the batter into your greased cake pan(s) and bake for 15-20 minutes. I baked two 7-inch layers and I baked them for about 12 minutes, oven time may vary a bit depending on your oven.
  • Cool cake completely on a wire rack before icing.
  • To make the icing: in a small bowl, sprinkle gelatin over cold water to bloom and let sit 5 minutes. Add hot water and stir to melt the gelatin. In the meantime, whip your cream to medium peaks and pour in gelatin mixture. Whip to medium-stiff peaks.
  • Ice your cake and enjoy!

Nutrition Facts : Calories 507.8, Fat 34.3, SaturatedFat 21.4, Cholesterol 114.2, Sodium 366.8, Carbohydrate 45.6, Fiber 0.6, Sugar 25.2, Protein 5.9

Tips:

  • Use fresh ingredients: Fresh ingredients will give your rosewater cake the best flavor. If you can, use organic ingredients whenever possible.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The cake should be baked at a moderate temperature so that it cooks evenly. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Rosewater cake is a delicious and elegant dessert that is perfect for any occasion. With its delicate flavor and beautiful appearance, this cake is sure to impress your guests. If you're looking for a special dessert to make, give rosewater cake a try. You won't be disappointed.

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