From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • Petals from 6 red roses

  • 1/2 cup softened butter

  • 1 cup superfine white sugar

  • 4 eggs, separated

  • 2 teaspoons grated lemon rind

  • 2 to 3 Tablespoons grated orange rind

  • 1 teaspoon rose water

  • 2-1/4 cups all-purpose flour

  • 1-1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup sour milk or yogurt

  • 1/2 to 3/4 cup chopped pistachio nuts


Preheat oven to 350 degrees.  Gently wash and dry rose petals; snip only the red part into small pieces and set aside.  Cream butter and add sugar,beating until light and smooth.  Add egg yolks, lemon and orange rinds, and rose water, mixing well.  Sift flour, baking powder, and baking soda; add to creamed mixture alternately with sour milk or yogurt.  Fold in rose petals.  Beat egg whites until stiff, and gently fold into mixture.

Sprinkle one-half pistachio nuts onbottom of a greased and floured two-quart tube pan.  Pour batter over nuts and sprinkle with remaining nuts.  Bake 40 minutes or until cake springs back when touched.
  Remove from pan and glaze while hot.  To make glaze, combine all ingredients and boil five minutes.  Brush half of hot glaze over hot cake; repeat after bothhave cooled, using remaining glaze.  Garnish cake with edible flowers such as roses, carnations, or candied violets.

Roses become dark green after baking.

6 - 8

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