Rosehip and Hibiscus Tea Cakes

Rosehip and Hibiscus Tea Cakes

At Teamore, we have a bit of a sweet tooth and an addiction for tea. Winter always has us craving for fresh baked goods to go with a cup of tea. While scouring the Internet for fun pastry ideas, we stumbled upon the cutest tea cake recipe!

What makes this dessert even better is that one of the essential ingredients is rosehip and hibiscus tea. Our Impra Rosehip & Hibiscus Herbal Tea is perfect to add that special little special twist to a classic dessert. 

The recipe, as courtesy of Suzie Sweet Tooth (

Rose-Hibiscus Petite Fours

1 Impra Rosehip & Hibiscus Herbal Tea bag

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.

For more delicious recipes, follow Suzie Sweet Tooth at!

Author: Marina I.