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Rose & roasted nut cake

(serves 8)

INGREDIENTS

Cake:

  • 1.5 cups rose petals

  • 3 tblsp maple syrup

  • 1.5 cup almond flour

  • 1/3 cup chopped dates

  • 2 tblsp flax meal

  • 1 tsp vanilla essence

  • 1 tblsp cider vinegar

  • 1.5 cup almond milk

  • 1 tsp vanilla extract

  • 2 tsp baking powder

  • 2 tblsp rosewater

  • 2 eggs, whisked

  • Pinch of salt

  • 3/4 cup hazelnuts

  • ½ cup rye flour (this makes a heavier dense cake, you can swap for plain white flour if you want a lighter cake)

 

Cream:

  • 200g coconut yoghurt

  • 1 tblsp rosewater

  • 2 tblsp maple syrup

 

Decorate:

  • 1 tblsp rose petals

  • 1 tblsp flaked roasted almonds

  • 1 tblsp chopped roasted hazelnuts

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METHOD

  1. 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

  2. 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

  3. In a separate bowl gently crush the rose petals (I source mine from   www.buywholefoodsonline.co.uk)

  4. 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

  5. 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

  6. Mix the cream ingredients together and spread over the top of the cake, decorate with the chopped nuts and rose petals as you choose

  7. Enjoy!