Rose & roasted nut cake
(serves 8)
INGREDIENTS
Cake:
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1.5 cups rose petals
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3 tblsp maple syrup
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1.5 cup almond flour
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1/3 cup chopped dates
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2 tblsp flax meal
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1 tsp vanilla essence
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1 tblsp cider vinegar
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1.5 cup almond milk
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1 tsp vanilla extract
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2 tsp baking powder
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2 tblsp rosewater
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2 eggs, whisked
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Pinch of salt
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3/4 cup hazelnuts
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½ cup rye flour (this makes a heavier dense cake, you can swap for plain white flour if you want a lighter cake)
Cream:
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200g coconut yoghurt
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1 tblsp rosewater
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2 tblsp maple syrup
Decorate:
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1 tblsp rose petals
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1 tblsp flaked roasted almonds
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1 tblsp chopped roasted hazelnuts
METHOD
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Preheat oven to 200 degrees celsius, prepare a round baking tin with greaseproof baking paper, then spread the hazelnuts on a baking tray and pop them in the oven for about 20-30 minutes, until fragrant and they darken, remove and cool, then rub in a clean towel to remove the skins
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Reduce the oven to 170 degrees celcius and prepare the rest, mixing the dry ingredients in a bowl, melt the coconut oil in a microwave for 1 minute to soften (or in a bowl over a pot on the stove), add 3 tblsp hot water to the chopped dates and let to soak for 5 minutes
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In a separate bowl gently crush the rose petals (I source mine from www.buywholefoodsonline.co.uk)
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Next with a hand blender or bullet, blitz the soaked dates with the coconut oil and add to the dry ingredients, along with the rest of the cake ingredients
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Gently fill the prepared tin with the cake mix and bake for 45 -60 minutes, check that the cake is cooked with a spike when it comes out clean, remove from the tin and leave to cool, about 20 minutes before adding the toppings
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Mix the cream ingredients together and spread over the top of the cake, decorate with the chopped nuts and rose petals as you choose
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Enjoy!