I was in Macy’s the other day and I just HAD to buy this tea cake pan; basically a petite four pan. It was so darn cute. Yep, it’s a Martha pan.  I like that Martha includes a recipe with her stuff. The pan has different shapes; heart, mini bundt and a few different flower shapes.  Her recipe that comes with the pan is for a basic vanilla tea cake; which sounds pretty fine in its own right; I just wasn’t feelin’ vanilla the day it came to baking. I decided to create a rose flavored petite four. I love rose flavored treats. Years ago I had a patient who gave me a box of rose turkish delight.  The sugar that was leftover in the bottom of that box was so intoxicating; every now and then I would just remove the lid to have a good smell. I held onto that rose infused sugar for the longest time and used it in everything until it was all gone. I guess you could call this a little girly girl kind of cake. Perfect for a little tea party. When you bite into the cakes you can see the tiny flecks of rose and hibiscus. For rose tea or rose-hibiscus tea look in Russian or Middle Eastern markets or look on-line for rose hip tea. I’m pretty sure Lupicia has a rose hip tea also. www.lupicia.com

Rose-Hibiscus Petite Fours

1 rose hibiscus tea bag (or rose hip tea)

2 tsp. boiling water

2 tsp sugar+ 1/2 Cup Sugar

1 tsp. rose water

6 Tbsp. unsalted butter, melted

3 Lg. eggs

1/4 tsp. salt

1/2 tsp. vanilla

3/4 Cup cake flour measured, then sifted

Sugar glaze (recipe below)*

1. Preheat oven to 375 degrees. Coat pan with nonstick spray. Melt butter and set aside to cool.

2. Empty tea bag into a small saucer. {If tea particles are large mince with a knife until fine}. Mix the tea with the boiling water, 2 tsp. sugar and rose water. Let sit while you prepare the rest of the batter.

3. In the bowl of a stand mixer, beat the eggs, 1/2 cup sugar and salt on medium speed until the mixture is thick and pale in color; about 8 minutes. Add the tea mixture and stir to combine. Fold the flour by hand with a large rubber spatula a little at a time until all combined. Remove about a cup of the batter and mix with the melted butter; fold this back into the main batter gently until all combined. Add some a few drops of red food coloring if you like [totally optional].

4. Spoon the mixture into the pan until the batter is just below the rim. While the cakes bake prepare the glaze> {Combine 1 1/2 Cups confectioners sugar, 1/4 cup milk until smooth; add a couple  drops optional red food coloring}.

Bake cakes until a toothpick inserted comes out clean, about 11-12 minutes. Remove the cakes from the pan and while they are still warm spoon the glaze over the cakes. Let cool and serve.

{Printable Recipe}:

https://docs.google.com/document/d/1eE07GLWkmcyCu15V690x7yZF0TcRtgO1seJhNR6wVWU/edit