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Strawberry Rose Tea Cake
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Strawberry Rose Tea Cakes

Fresh strawberries baked into a tender, lightly spiced little bundt cake with a delightful floral scent of rose water.
Course Brunch, Dessert, Tea
Cuisine American
Keyword afternoon tea, Cake, Desserts, Rose Water, Strawberry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 445kcal
Author angela@mealstreetkitchen

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 10 tablespoons butter, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon rose water
  • 1/2 teaspoon grated orange zest
  • 1 1/2 cups fresh strawberries, diced

Instructions

  • Preheat oven to 350 degrees F. In a mixing bowl sift together all of the dry ingredients.
  • In another bowl whisk together the melted butter, eggs, vanilla rose water and orange zest.
  • Add butter mixture to the flour mixture and blend until just combined (do not overmix). Fold in the diced strawberries.
  • Scoop into a well greased (six well) mini bundt pan.
    A muffin tin of cake batter
  • Bake in the preheated oven approx. 25 minutes until toothpick inserted in the center comes out clean
    A muffin tin with cooked cake
  • Let cool for about five minutes. loosen the edges with a knife, then turn cakes out onto a lined baking sheet to finish cooling
    A tray of food
  • Sift some powdered sugar over the cakes once they are cooled. Serve with freshly whipped cream or ice cream and some fresh chopped strawberries. Cake is delicious on it's own as well!
    A plate of food on a table

Nutrition

Calories: 445kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 457mg | Potassium: 118mg | Fiber: 2g | Sugar: 35g | Vitamin A: 668IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 2mg