Rose Flavored Tea Cakes

Rose Tea Cake 5Rose flavor evokes my memories of childhood when my mother used to make a milk shake using rose syrup and it was famous in the entire neighborhood. When the temperatures rose to 100 degrees and beyond with no air conditioning, any of our neighbors who stopped by used to ask my mom if she can make her famous “shahi gulab” milkshake. I was really inspired to try the recipe for rose flavored cake the moment I found it.

I tweaked it a bit based on the ingredients I had and I made these little bite sized tea cakes instead of a big cake. Try it out and let me know if you like it.

Rose tea cake 1


1 1/2 cups sugar

1 cup bread flour

1/3 cup almond flour

2 teaspoons baking powder

1/2 teaspoon salt

7 large eggs

3/4 cup water

1/2 cup canola oil

2 tablespoons rose water

3 tablespoons rose syrup


Set the oven to 325 degrees. I used an oil spray for my tea cake pan since it has intricate shapes and I didn’t want the cake to stick.

In a standing mixer bowl, add all dry ingredients and mix at slow speed until all ingredients are mixed. Add 2 whole eggs. Separate egg whites from the rest of the eggs and add just the yolks to the bowl. Also add water, oil and rose water and mix until batter is smooth and there are no lumps. Do not use very high speed. Remove this mixture into a different bowl and wash the stand mixer bowl. Dry thoroughly and then add the egg whites and mix until mixture is slightly stiff. Add this to the batter and fold gently. Finally add the rose syrup and gently mix only a few times.

Add the mixture to the tea cake pan and bake for about 20 minutes. If you are using a different pan, bake time will vary.

I am planning to make this cake in regular pan and with icing, will post an update on the icing recipe and baking times.



Rose tea cake 4


Adapted from : A Brown Table

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