The exotic and enticing aroma of cardamom and roses that exudes from this tea blend is intoxicating. Brew it hot and breathe the heady perfume of roses with a hint of cardamom. Serve it over ice and surprise your guests with a classy change to ordinary iced tea.
Scroll down for an amazing Persian Love Cake recipe from Broma Bakery https://bromabakery.com/
1.76 Ounces / 50 grams / 25 Servings (More if you re-Brew)
🌿 Ethical Tea Partnership Certified (Fair Trade)
🌿 Non GMO
🌿 Contains Caffeine
🌿 Loose Leaf
🌿 My tea blends are made from my own recipes in a Dept of Agriculture licensed and inspected kitchen.
🌿 Earth Friendly Packaging is Recyclable / Compostable / No Plastics / Made In USA, Canada or Europe.
🌿 If not using all the tea within 3 weeks, keep it in an airtight container, it will then stay fresh for up to a year.
🥄 Ingredients Organic Blended Black Teas / Organic Cardamom Pods / Organic Rose Petals / Organic Flavor
❄️ ICED TEA: Brew two teaspoons of tea per 8oz boiling water, brew 5 minutes, serve over ice.
☕️ HOT TEA: Brew one teaspoon of tea per 8oz boiling water, brew 5 minutes, serve hot.
What are customers saying about this tea?
★★★★★ "Such a delicious blend! I always find that the use of real, full cardamon can make or break a food dish/tea, but this is perfectly balanced." (Thanks Andrea)
★★★★★ "I was excited to try this because I love teas with rose and cardamom is one of my favorite spices. The un brewed tea leaves do smell very strongly of cardamom, and at first I was wondering if it would be too overpowering. However, once I brewed the tea, it turned out to be very well blended. Rather than a very strongly spiced tea, I find this to be more of a rose tea with cardamom supporting the floral taste, which is what I was hoping for. Nice and flavorful."
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Copyright © 2005-2019 Amitea Organics. All Rights Reserved.
PERSIAN LOVE CAKE (Cardamom, Almond, & Rose Cake)
A fragrant cake flavored with freshly ground cardamom, rose water, and almond flour, and topped with crushed pistachios and rose petals.
Author: Sarah | Broma Bakery Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Yield: 1 cake
FOR THE CAKE
1/2 cup salted butter, room temperature
3 tablespoons vegetable (or canola) oil
2 large eggs, room temperature
1 cup granulated sugar
1 teaspoon lemon zest (about 1 lemon)
2 teaspoons lemon juice (also about 1 lemon)
2 tablespoons rose water(Al Wahdi brand is best)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Bob’s Red Mill Super Fine Almond Flour
2 teaspoons ground cardamom
1 teaspoon baking powder
3/4 teaspoon salt
FOR THE GLAZE
1 1/2 cups powdered sugar
1 tablespoon rosewater (Al Wahdi brand is best)
1 1/2 tablespoons whole milk
1/4 cup chopped pistachios
3 tablespoons rose petals
2 tablespoons candied ginger (optional, I just felt like it added nice texture)
Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in lemon zest, lemon juice, rose water, and vanilla extract.
Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.
Pour batter into prepared cake pan. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before making the glaze.
To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.
Sprinkle crushed pistachios and rose petals (and candied ginger, if using). OR add a sprinkle of PERIAN ROSE TEA..Serve!