Heavenly Rosewater Cake with Berry Bliss Icing Recipe

Rose Water 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.

Gather This:

For the Rose Water Cake:

  • ¾ cup almond flour
  • ½ cup of gluten-free flour
  • 1 ½ cup pistachios
  • 1 cup of butter, softened
  • 1 cup of coconut sugar
  • 3 large eggs
  • 3 Tablespoons of lemon juice
  • 5 teaspoons of rose water
  • 1 teaspoon of baking powder
  • Himalayan pink salt
  • 1 Tablespoon Berry Bliss Superfood + Protein Blend

 

For the Berry Bliss Icing:

 

Do This:

Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in oven for 3-5 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, gluten-free 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 spring-form cake pan and smooth out the top with a spoon or spatula. Bake on your oven’s center rack at 300F for 40-50 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 15-20 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.

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.

You can store this cake in an airtight container for several days or serve immediately with LOVE!

Be sure to check out the video of Sophie creating this heavenly cake in her home kitchen and subscribe to The Philosophie on YouTube for more great recipes, fitness tips, and guides to living a beautiful, bliss-filled life!

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Thank you to our girl Danielle (@cacaoforcoconuts_) for this yummy toast creation!


Gather This:

1 slice of your favorite bread of your choice

AVOCADO TOAST

1 small avocado

1 tsp Green Dream

BEET HUMMUS TOAST

2 tbsp Beet Hummus (recipe here or you can find it at Whole Foods or Trader Joe’s)

Quinoa crisps


Optional: microgreens


Do This:

While bread is toasting, make your hummus and slice your avocado. Spread sliced avo on half of toast and top with Green Dream, then on the other half spread your hummus and top with quinoa crisps. ENJOY!

Show us your Green Dream toast creations on Instagram! Use #PhilosophieSuperfoods or #MakeEveryFoodASuperfood.

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Gather This:

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1 tsp Cacao Bee Honey

1 cup milk of choice (ie oat, almond, coconut)

1 tbsp coconut cream

1 tbsp Cosmic Elixir or collagen of choice

½ tsp chamomile powder

8-12 oz. brewed coffee (optional)


Do This:

If you’re making a latte, brew your coffee.

Steam milk.

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**For chamomile powder: Gather dried ORGANIC chamomile flowers and blend until a fine powder forms.

What tonics do you turn to when your body needs a little love + grounding? Share with us on Facebook using #PhilosophieSuperfoods or #PhilosophieLove.

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Gather This:

½ cup milk

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½ avocado

2 tbsp Cacao Magic

1 tsp Cosmic Elixir

A few mint leaves

1 tsp cinnamon

Dash of sea salt

Handful of cacao nibs 

1 tsp monk fruit 


Do This:

Combine all ingredients in the food processor or high-speed blender. Let sit for 30 minutes in fridge or overnight until the pudding has thickened. Stir and enjoy!

 

Snap a photo of your chocolate mint pudding and share it with us on Instagram with #PhilosophieSuperfoods! 

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Gather This:

1 cup almond milk or coconut water

1 spoonful Cacao Magic

1 spoonful of Green Dream

2 tablespoon peanut butter or almond butter

1 banana

Handful of spinach

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Do This:

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Gather This: 

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1 tablespoon Green Dream

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Do This: 

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Recipe created by our Philosophie Babe, America (@americaskitchen) Go give her a follow!


Gather This:

BASE

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1 frozen banana

1 heaping tbsp Green Dream

1 acai packet

½ cup almond milk

¼ cup water (only use if the base needs more liquid to blend better)

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Do This:

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Tag us in your superfood smoothie photos on Instagram!