Mini Rose Water Cakes


Rose water makes these little timbale cakes extra delicious


Assistant Suzanne CROZIER

Photo Andrea Caldwell


8 small cakes

125 g (¼ brick) soft butter

125 ml (½ c) caster sugar

2 extra-large eggs

125 ml (½ c) full cream milk

15 ml (1 T) rose water

374 ml (1½ c) cake flour

7,5 ml (1½ t) baking powder

Pinch of salt

6 Turkish Delight sweets, chopped


125 ml (½ c) icing sugar, sifted

7,5 ml (1½ t) boiling water

drop pink or red food colouring

chopped pistachio nuts (optional)

Preheat oven to 180 °C.

  1. Cream butter and caster sugar with electric beater until light yellow, about five minutes.
  2. Beat in eggs until well mixed.
  3. Beat in milk and rose water until mixed.
  4. Sift flour, baking powder and salt together. Stir into butter mixture until a dough forms.
  5. Stir in Turkish Delight.
  6. Spray eight metal timbale moulds well with food spray and dust with flour inside.
  7. Divide dough between moulds to fill just over half.
  8. Place on baking tray. Bake for 20 to 25 minutes or until skewer comes out clean.
  9. Allow to cool. Turn out onto cooling rack until completely cool.
  10. Icing Sift icing sugar into mixing bowl.
  11. Mix boiling water and colouring. Stir into icing sugar until runny icing forms.
  12. Spoon over cakes and garnish with chopped pistachios, if preferred.


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