Heavenly Rosewater Cake with Berry Bliss Icing

Heavenly Rosewater Cake with Berry Bliss Icing
Contributor

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 JaffeLA-based health and wellness expert, certified raw food chef to the stars, yoga teacher and mother of two.

4
Servings
678
Calories Per Serving
Deliver Ingredients

Ingredients

For the Rose Water Cake:

  • 3/4  Cups  almond flour
  • 1/2  Cup  gluten-free flour
  • 1 1/2  Cup  pistachios
  • 1  Cup  butter, softened
  • 1  Cup  coconut sugar
  • large eggs
  • 3  Tablespoons  lemon juice
  • 5  Teaspoons  rose water
  • 1  Teaspoon  baking powder
  • Himalayan pink salt
  • 1  Tablespoon  protein, such as Berry Bliss Superfood + Protein Blend

For the Berry Bliss Icing:

  • 1  Cup  unsweetened coconut shreds
  • 1/3  Cup  coconut butter, such as Berry Bliss Coconut Butter, melted
  • 2  Tablespoons  honey, such as Berry Bliss Manuka Honey
  • 1 to 2  Tablespoon  canned coconut milk

Directions

For the Rose Water Cake:

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!

For the Berry Bliss Icing:

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​.

Nutritional Facts

Total Fat
28g
40%
Sugar
41g
46%
Saturated Fat
7g
29%
Cholesterol
20mg
7%
Carbohydrate, by difference
94g
72%
Protein
14g
30%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
96mg
10%
Choline, total
10mg
2%
Fiber, total dietary
5g
20%
Folate, total
24µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
44mg
14%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
197mg
28%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
585mg
39%
Thiamin
1mg
91%
Water
122g
5%
Zinc, Zn
1mg
13%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,

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