Preheat the oven to 180 degrees Celsius. Grease a 23-cm round cake tin with high sides, and line it with baking parchment. 2. Add the saffron and rose water to the yogurt and set aside. 3. In a ...
½ cup unsalted butter, at room temperature 2 cups confectioners’ sugar, sifted 1 teaspoon rose water, or to taste Candied, fresh or dried edible rose petals ...
You can take inspiration from this pistachio, pear, and rose cake recipe by Nigella Lawson, where you mix some rose water into the glaze mix, which is made from lemon juice and apricot preserve.
Prepare jars, lids and rings for canning. Whisk rose water, pectin and the lemon juice in a large saucepan. Bring to a boil. Add sugar and return to a full rolling boil. Boil hard for 1 minute.