My first encounter with roses in food, like many others, began with the rose pudding at Olde Hansa restaurant — an indulgently creamy dessert laced with floral notes and a hint of praline crunch. If you haven’t tried it yet, take a walk through Tallinn Old Town and treat yourself.
But, when a friend recently handed me a bottle of Rosaya rosewater with the challenge to “make something edible,” my mind immediately went to that nostalgic dessert. And since I happened to be planning a dinner for one of my dearest girlfriends, a delicate, petal-soft cake seemed more fitting than pudding.
Admittedly, I was sceptical at first — is rosewater even edible? And if so, how much is too much? But as it turns out, the Rosaya rosewater I was gifted is made from Damascus rose blossoms (1L of rosewater = 1kg of petals), 100% organic and certified for culinary use. That eased my mind. So I did what any food-loving woman would do — I tested it on myself.
The first test cake contained 2 tsp of rosewater per 250g of cream cheese — slightly more than the recommended dose, just to push the boundaries. The result? Delightfully soft, subtly floral, and — I’m pleased to report — completely safe. No side effects, unless you count swooning.
And so the final version of this cake was born. What I love most about it is how restrained it is. The agave syrup and lime juice add a clean, gentle sweetness, while the rosewater never overpowers. It’s not a show-off cake, but it does turn heads — and hearts — when it appears at the table.
If you’re planning a gathering for someone special (yourself included), this cake brings just the right touch of romance and refinement. You’ll find pure, eco-certified rosewater at Rosaya or specialty food stores.
Goddess Cake
Ingredients
Preparation
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Crush the biscuits and mix with the melted butter. Line a 20 cm springform cake tin with baking paper and press the mixture into an even layer at the base. Place the tin in the refrigerator to set.
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Soak the gelatine leaves in cold water. In the meantime, mix together the cream cheese, vanilla sugar, and agave syrup in a large bowl.
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Squeeze the lime juice into a small pot, heat gently, and remove from the heat. Squeeze out the excess water from the gelatine leaves and dissolve them one at a time into the warm lime juice. While whisking the cream mixture continuously, pour in the warm gelatine liquid. Finally, add 5–6 teaspoons of rosewater, adjusting the amount to your taste.
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Pour the cream mixture onto the biscuit base, leaving the top naturally wavy. Return the cake to the refrigerator to set for at least 3–4 hours or overnight.
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Before serving, gently remove the baking paper, transfer the cake to a serving plate, and garnish with biscuit crumbs and rose petals for a delicate finish.
