Rose Tea Cake by an English Rose
As an English Rose, I do love a cup of tea- especially alongside a plate of biscuits to dunk, a slice of toast laden with homemade marmalade or a piece of delicious cake. I have always liked the idea of tea loaf and teacake, but sought to recreate the recipe with no fruit added. After searching high and low for a decent recipe with no such luck, I (in)fused two recipes of my own.
What you'll need for the cake:
- 1 tsp loose Rose Tea
- 2 tsp rose sugar
- 1/4 cup organic caster sugar, 1/4 cup rose sugar (mixed together)
- pinch of salt
- 1 tsp rose water
- 3 large eggs
- 6 tbsp unsalted butter (melted)
- 3/4 cup self raising flour (sifted)
- splash of red food colouring (optional)
And for the icing:
- Water & Icing sugar (as desired)
- Preheat oven to 375 F/190 C/Gas Mark 5. Melt the butter and leave to one side to cool. Prepare cake mould onto a baking tray.
- Mix the tea with the boiling water, 2 tsp of rose sugar and rose water. Let it infuse while you prepare the rest of the batter.
- In a large mixing bowl, beat the eggs, 1/2 cup of mixed sugar and salt with a hand mixer on a medium speed setting until mixture is thick and pale in colour. This should take a few minutes.
- Add the tea mixture and stir to combine. Fold the flour in gradually with a wooden spoon and mix in the melted butter. Combine the batter using the hand mixer and add the food colouring, if you wish.
- Spoon the mixture into the cake mould and place tray on the middle shelf in the oven. Bake for about 12-15 minutes until golden brown (or golden pink!). Pierce the centre to see if the knife comes out clean.
- Remove the cakes from the mould and leave to cool on a wire rack.
- Mix a little water with the icing sugar to create your glaze. Once the cakes are cool, drizzle over the sponge and add a sprinkling of rose pink edible glitter.
Serve with a hot cup of English Breakfast Tea.
What's left is a floral plate of sparkling rose tea-infused cakes. What a perfect way to cheer up any rainy Sunday afternoon!