Rose Tea Cake

I had selected this rhubarb tea cake for R. But then found out that rhubarb is not available anywhere near my place.  Rhubarb is a herbaceous perennial growing from short, thick rhizomes and is found in plenty in the scandinavian region. Most commonly, the stalks are cooked with sugar and used in pies, crumbles and other desserts

 So I had to do some research. I found out that strawberries can be added instead of Rhubarb but then it would not serve the purpose of a recipe with 'R'. And I didn't have time to search for another recipe with 'R'. Of course I was lazy too.. Finally settled on replacing the rhubarb with Rose. I took some Rose leaves and ground them and added to the cake mix. Also added little bit of rose essence. The cake was awesome; a perfect accompaniment for evening tea.

Recipe Source: lucywaverman

Country: Finland

 

Ingredients:

All purpose flour - 2 cups

Baking powder - 1/2 tsp

Salt - to taste

Rose petals - few

Rose essence - 1 tsp

Sugar - 1/2 cup

Butter - 1/4 cup

Eggs - 2

 

Method:

• Preheat oven to 350°F (180°C).
• Place parchment paper in base of a loaf pan. Butter the sides of the pan and sprinkle sugar to coat sides.
• Grind the rose petals and make it into a paste.
• Sift together flour, baking powder and salt in a bowl. Stir in butter, sugar, eggs. rose petals paste and rose essence. 
• Beat with an electric mixer for 3 minutes or until mixture is smooth and some air has been incorporated. Scrape into loaf pan.
• Bake for 45 to 55 minutes or until top is golden and a cake tester comes out clean. Allow to cool. Cut the cake after an hour or so.

 

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