Rose Water & Wild Spice Cake

This beautifully fragrant and lightly spiced cake has a beautiful texture - moist with a tight crumb - like a pound cake! Smothered with rose flavoured icing, this has been a winner with everyone who’s tried it!


I used my homemade rose water for this cake and also my sweet wild spice blend which includes woodaven root, hogweed seeds and candy cap mushroom powder. I’m going to be making a video tutorial on how I make my spice blends later on in the year (when it’s time to forage for roots and mushrooms)!


If you don't have your own wild spice blend, you can replace the wild spice blend with ground cardamom and if you don’t have any Rosewater left, you can use shop-bought!

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Rose Water & Wild Spice Recipe:

Yield: 8 thick slices

Prep Time: 20 minutes prep, 40 minutes cook


INGREDIENTS


For The Cake:


1/2 cup salted butter, room temperature

3 tablespoons vegetable 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

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup Almond Flour

2 teaspoons ground cardamom (or wild space blend)

1 teaspoon baking powder

3/4 teaspoon salt

For The Glaze

1 1/2 cups powdered sugar

1 tablespoon rose water


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)


INSTRUCTIONS


Preheat oven to Gas Mark 4. Line an 8″ cake pan with parchment paper and set aside.


Cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes.


Add in lemon zest, lemon juice, rose water, and vanilla extract.


Add in flour, almond flour, your spice mix (or 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). Serve!




Are you going to give this cheesecake a try? Let me know in the comments below! I'd love to see your results, share a picture on Instagram and #foragedbyfern

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