Buttery Rose Tea Cake

buttery-rose-tea-cake
Photo by Sarah Karnasiewicz
Rating
Read Reviews
  • Serves 12
  • Hands-On Time
  • Total Time

Heat oven to 350 degrees. Grease a 9 x 12 baking pan and set aside. Cut open the tea bags and empty the contents into a small bowl. Pour in enough boiling water to cover the tea by ½ inch; steep, 10 minutes. Stir together the flour and baking powder in another small bowl.

​Meanwhile, melt butter in a small saucepan over low heat. Pour the melted butter into a large bowl, then stir in the sugar, eggs, yogurt, 1 teaspoon rose water, and the reserved tea and steeping liquid. Gradually add the flour mixture, stirring until just incorporated. Transfer the batter to the prepared pan.

Bake until fragrant and a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely.

Ingredients

  1. Check 2 bags of hibiscus and rose tea (such as Tazo Passion)
  2. Check 1 1/3 cup all purpose flour
  3. Check 2 teapoons baking powder
  4. Check 8 ounces butter
  5. Check 1 1/4 cup sugar
  6. Check 2 eggs
  7. Check 1 cup whole milk Greek yogurt
  8. Check 1 tablespoon plus 1 teaspoon rose water
  9. Check 1 1/4 cup confectioner's sugar
  10. Check 1 tablespoon lemon juice
  11. Check 2 drops red food coloring

Directions

  1. Heat oven to 350 degrees. Grease a 9 x 12 baking pan and set aside. Cut open the tea bags and empty the contents into a small bowl. Pour in enough boiling water to cover the tea by ½ inch; steep, 10 minutes. Stir together the flour and baking powder in another small bowl.
  2. Meanwhile, melt butter in a small saucepan over low heat. Pour the melted butter into a large bowl, then stir in the sugar, eggs, yogurt, 1 teaspoon rose water, and the reserved tea and steeping liquid. Gradually add the flour mixture, stirring until just incorporated. Transfer the batter to the prepared pan.
  3. Bake until fragrant and a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely.
  4. To make glaze, combine confectioner's sugar, lemon juice, 1 tablespoon rose water, food coloring, and 2 tablespoons water in a small bowl. When the cake is cool, pour the glaze over the top. Set aside to firm up, 15 minutes, before slicing and serving.