Heavenly Rosewater Cake With Berry Bliss Icing
Heavenly Rosewater Cake With Berry Bliss Icing
My hubby, kids, and I traveled to Israel to visit family over the winter holidays and we decided to spend our layovers in Paris. On the flight over, I decided to get into true Parisian spirit by watching some classic French cooking shows. There is so much beauty in French culture and I adore the way that French cuisine approaches cooking more as an art form than a chore. There is so much care put into each creation that both cooking and eating become a truly sensual experience. As I took in this incredible culinary approach during my long flight, I started dreaming about bringing even more art and beauty into my own culinary creations and that is what inspired this absolutely heavenly cake, which brings together soft colors, delicate flavors, and the ethereal beauty of classic French pastries.This recipe is provided by Sophie Jaffe, LA-based health and wellness expert, certified raw food chef to the stars, yoga teacher and mother of two.
Servings
4
Ingredients
- 3/4 cup almond flour
- 1/2 cup gluten-free flour
- 1 1/2 cup pistachios
- 1 cup butter, softened
- 1 cup coconut sugar
- 3 large eggs
- 3 tablespoon lemon juice
- 5 teaspoon rose water
- 1 teaspoon baking powder
- himalayan pink salt
- 1 tablespoon protein, such as berry bliss superfood + protein blend
- 1 cup unsweetened coconut shreds
- 1/3 cup coconut butter, such as berry bliss coconut butter, melted
- 2 tablespoon honey, such as berry bliss manuka honey
- 1 to 2 tablespoon canned coconut milk
Directions
- Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in oven for 35 minutes or until they turn a slightly golden color. Remove pistachios from oven and allow to cool.
- Once the pistachios have cooled, remove ¾ cup and set aside to use as decoration. Add the rest of the pistachios to a food processor and process until coarsely chopped. Remove the ground pistachios form the food processor and set aside.
- In a small food processor, cream the butter and coconut sugar together on a low setting, until fully combined. While the food processor is running, add eggs, one at a time, and then add the lemon juice and rose water.
- With the food processor off, remove the lid of the food processor, and add the baking powder, glutenfree flour, almond flour, the ground pistachios, a pinch of pink salt, Berry Bliss powder, and pulse until well combined. Test the consistency on by scooping a bit up with a spoon. If it isn’t soft enough to fall easily off the spoon right away, but slowly slides off, then it’s perfect! If it’s too stiff to slide off the spoon, then add water, one teaspoon at a time until it is soft enough to slide off of the spoon.
- Scoop the batter in a round springform cake pan and smooth out the top with a spoon or spatula. Bake on your oven’s center rack at 300F for 4050 minutes. Test doneness by inserting a toothpick into the center of the cake. Once it comes out clean, remove the cake from the oven. (I recommend checking on this cake about 20 minutes into the baking time. If the cake is starting to look too brown on the top, cover it with foil, return it to the oven, and check for doneness regularly.)
- Once cake is done, remove from oven and allow to cool in the pan for 1520 minutes. Then, remove the cake from the pan and place on a wire rack or dish to continue cooling. While the cake is cooling, you can prepare the icing.
- You can store this cake in an airtight container for several days or serve immediately with LOVE!
- In a food processor, combine the coconut shreds, melted coconut butter, honey, and coconut milk and blend until smooth and creamy. Once the cake is completely cool, drizzle with Berry Bliss Icing and sprinkle with the toasted whole pistachios that were set aside earlier. You may also garnish with rose petals, which are edible either raw or crystallized with sugar and egg whites.