Let’s make it birthday week all week! I’m celebrating by bringing back this heavenly rosewater cake topped with Berry Bliss frosting - pure happiness! This cake was inspired by French cooking and the art of turning food into an experience.
This cake made from clean ingredients combined with the immune-boosting and beautifying properties of the Berry Bliss Superfood + Protein Blend creates a truly delicate and blissful experience. Perfect for birthday dinners, brunches and get-togethers, this cake represents the soft colors, enticing flavors and beauty found in all classic French pastries.
You can still enjoy all the baked good and pastries your heart desires as long as you substitute for clean ingredients. We used gluten-free flour and almond flour instead of all-purpose flour for a lighter cake. We also substituted regular sugar with coconut sugar which retains some of the same nutrients found in coconut palm. There are so many ways to substitute with a natural sugar alternative and make it vegan by using flax egg (though other ingredients may need to be adjusted). Everyone can enjoy a delicious rosewater cake and make it to your liking!
FOR THE 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 tbsp of lemon juice
5 tsp of rose water
1 tsp of baking powder
Himalayan pink salt
1 tbsp Berry Bliss Superfood + Protein Blend
FOR THE FROSTING -
1 cup of unsweetened coconut shreds
1/3 cup of Berry Bliss Coconut Butter (melted)
2 tbsp of Berry Bee Honey
1-2 tbsp of canned coconut milk
Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in the 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, 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 the 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!
What are some of your favorite superfood desserts and pastries? Share your beautiful creations with us on Instagram with #PhilosophieLove or #PhilosophieSuperfoods!