Rosewater Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
• Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

Steps:

• Preheat oven to 160°C (325°F). Lightly grease a 20cmx30cm cake tin and line with non-stick baking paper. Spread the cake batter into the tin and bake for 35-40 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool completely. Place the sugar, rosewater and water in a large bowl and whisk until smooth. Use an 8cm heart-shaped cookie cutter to cut hearts from the cake. Spoon over the icing and top with petals. Refrigerate until just set.

Steps:

• Heat oven to 200 degrees Fahrenheit/100 degrees Celsius. Line a baking sheet with parchment paper and grease a 9-inch/23-centimeter round springform pan and line with parchment paper.
• Make the candied rose petals, if desired: Whisk egg white by hand until frothy. Then, using a small pastry brush or paintbrush, very lightly paint both sides of each petal with egg white; do this in a few small batches, brushing and then sprinkling the sugar lightly over both sides of each petal. Shake off excess sugar and lay petals on the lined baking sheet. Place in the oven for 30 to 45 minutes, until dry and crunchy, then set aside to cool.
• Make the cake: Increase oven temperature to 350 degrees Fahrenheit/180 degrees Celsius.
• Combine pistachios and cardamom in a food processor. Process until the nuts are finely ground, then transfer to a bowl. Add almond meal, semolina, baking powder and salt. Mix together and set aside.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fully combined, but take care not to overwork it; you don't want to incorporate a lot of air into the mixture. With the machine still running, slowly add eggs, scraping down the sides of the bowl a few times and making sure that each batch is fully incorporated before adding the next. The mixture will curdle once the eggs are added, but don't worry; this will not affect the end result.
• Remove the bowl from the machine and add the dry ingredients, folding them in by hand and, again, taking care not to overmix. Next fold in lemon zest, lemon juice, rose water and vanilla extract and scrape the batter into the pan. Level with an offset spatula and bake for 55 to 60 minutes, or until a skewer inserted into the center of the cake comes out clean but oily.
• While the cake is in the oven, make the rose cream: Place all the ingredients for the cream in a bowl and whisk to beat everything together for about 2 minutes, until thick. Keep in the refrigerator until ready to serve.
• Make the rose syrup: About 10 minutes before the cake comes out of the oven (you want the syrup to be warm when the cake is ready), place all the ingredients for the syrup in a small saucepan over medium heat. Bring to a boil, stirring so that the sugar dissolves, then remove from the heat. Don't worry that the consistency is thinner than you might expect; this is how it should be.
• As soon as the cake comes out of the oven, drizzle all of the syrup over the top. It is a lot of syrup, but don't lose your nerve - the cake can take it! Sprinkle with finely chopped pistachios and set the cake aside in its pan to come to room temperature. Remove from pan and scatter rose petals over the cake. Serve immediately, with a generous spoonful of rose cream alongside. (The cake keeps well for up to 5 days in an airtight container. The rose petals should be sprinkled over just before serving.)

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!