Rosewater Edible Food

ENGLISH ROSE CAKE

English rose cake image

A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals

Provided by Cassie Best

Categories Afternoon tea, Dessert

Time 1h55m

Yield Cuts into 15 slices

Number Of Ingredients 15

Ingredients

350g butter , softened
500g golden caster sugar
6 large eggs
200g full-fat natural yogurt
500g plain flour
2 tsp baking powder
1 tsp vanilla extract
1 tsp rosewater
140g golden caster sugar
1-2 tsp rosewater (depending on your taste)
85g raspberry , defrosted if frozen, plus 100g to decorate
250g icing sugar
1 tsp vanilla extract
300ml double cream
rosé petal pieces and crystallised rose petals (see step-by-step, above), to decorate

Steps:

Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.

Nutrition Facts : Calories 665 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

ROSEWATER - EDIBLE

ROSEWATER - EDIBLE image

Here is the recipe for edible rosewater for my recipe - Cardamom Infused Cupcakes with Rosewater Whipped Cream.

Provided by Jo Anne Sugimoto

Categories Non-Alcoholic Drinks

Number Of Ingredients 2

Ingredients

3 c rose petals
1 l mineral water

Steps:

1. In a large pot, put in 3 cups of cleaned and rinse red or pink rose petals. Be sure that the rose bush has not been sprayed with pesticides. Use organic rose petals if you are able to locate them.
2. Pour 1 liter of mineral water over the rose petals and cover the pot. Place on low heat, let simmer until the water about halfway evaporated.
3. Let cool, discard the petals and pour the rosewater into a sterile bottle, cap it tightly and refrigerate. Will keep for about a month.

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Occupation Rdie Contributor
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It Can Help Reduce Acne, Rosacea, and Eczema. Sweet Essentials Premium 100% Pure Organic Moroccan Rose Water $10. Shop. If inflammation is your problem, sipping on rose water can help.
It Helps Skin Look Glowy and Hydrated. If nothing else, nursing rose water all day will deeply hydrate your skin from the inside out. "Rose water plumps up the skin because is it hydrating and helps to restore water and fluids in dry skin," says Francis.
It Can Help Minimize Wrinkles and Pores. Leven Rose Rose Water Toner $14. Shop. Francis says rose water can help "reduce wrinkles and age spots due to its antioxidants, such as vitamin C and E and flavonoids."
It's Been Used in Middle Eastern Cultures for Centuries. Modern experts agree that there's really no downside to drinking rose water. But where did the custom originate?
It's Easy to Make Yourself. You can purchase rose water at many health-food stores and juice bars; we recommend Sakara's Beauty Water ($39). "Just be on the lookout for added sugar and how much is added," says Sandy.

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Add to ice cream or gelato. Just a few drops of rose water can be all it takes to transform cream and sugar into intoxicatingly aromatic and delightful ice cream.
Add to milk-based desserts (yogurt, milkshakes, pudding, etc.). Once again, rose water and milk go hand-in-hand. The softness of dairy products complements the delicateness of the rose’s floral flavor.
Add to cocktails. Yes, rose water is right at home in cocktails, with or without the alcohol. Add a splash into a spritzer drink, a juice-based drink, or pretty much anything with gin.
Add to pastries and baked goods. Many Middle Eastern pastries, such as baklava, use rose water to complement the earthy, nutty flavors of pistachio and almond also commonly used.
Add to gelatin or agar molds. Have you ever had the classic jelled dessert, Turkish Delight? The characteristic flavor of this classic Middle Eastern treat—one of my personal favorite candies—is rose water.
Add to jams, jellies, and compotes. All it takes is one splash of rose water in your fruity jams to add a totally new level of complexity. Talk about kicking up your bored toast and jelly routine!
Add to savory vegetable- and fruit-based salads. Rose water can liven up savory dishes like salads, just as it can sweet dishes. Perky colorful dishes like carrot slaw, citrus salad, or virtually anything with fruits and nuts in the mix, will be a great complement to rose water.

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In a small saucepan add distilled water, vodka and rose petals. Cover and bring to a simmer. Simmer until petals are pale (25-30 minutes).
Remove from heat and drain liquid though a cheesecloth into a clean container. Discard petals.

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Remove the rose blossoms from the steps and carefully rinse them to get rid of any dust or little critters.
Add water (enough to cover the petals) and bring the heat up to make it simmer. Put the cover on, upside down.

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Arrange rack in middle of oven. Preheat oven to 350°F. Using a pastry brush, butter a 12-cup Bundt pan; dust with flour, tapping out any excess.
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Light Fragrance. Rosewater smells exactly like fresh petals, and what it lacks in longevity–10 minutes is all you get, it makes up for with its sunlit charm.
Face Toner. An important ingredient in many skin care preparations, rosewater is likely to be already featured in your toners, lotions and creams. Its anti-inflammatory properties make it soothing for dry skin.
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Body Treatments. Rose’s many benefits for skin care make it an interesting addition to homemade body treatments. I use it in my Rose and Vanilla Almond Oil, or if I’m pressed for time, I mix rosewater and my regular body cream.
Scented Bedsheets. A recipe for sweet dreams and more! I add 3 Tablespoons of rosewater for every 1/2 cup of water and pour it into a spray bottle. Before getting into bed, lightly mist the sheets with scented water.
Yogurt and Custards. Almost anything milk based works perfectly with rose: cream, yogurt, fresh cheese. Delicate and light, rice pudding is one of my favorite desserts falling into the comfort food category.
Lemonade and Tea. I love starting my day with a cup of rose scented tea, thanks to the fantastic recipe developed by Andy, our resident tea expert. The marriage of lush rose and bitter tea is irresistible.
Cakes and Cookies. Old Russian pastry recipes often include rosewater as one of the optional aromas, along with vanilla, cardamom, lemon peel and cognac.
Berry and Fruit Salads. Rose and lychee is one of the most beloved pairings in perfumery, from Chloé to Serge Lutens Sa Majesté la Rose–these notes complement each other perfectly.
Almonds and Pistachios. If you have a recipe in which you use almonds or pistachios, you can be certain that rosewater will fit in perfectly. The milky sweetness of these nuts blends so seamlessly with rose that you will wonder why you haven’t tried this pairing sooner.

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