Diane’s most emotional and favorite bake. This was absolutely inspired by her friend that she misses greatly: Ayshenur. It was her favorite and one that her mom taught DIan’s before her friend passed. Here's the story:
Three Springs ago, she had said that she would love if we would create her mom's Rose Cake. But her mom would make a rose petal jam first as the flavor instead of rose water…. entered the struggle to find edible roses (and can I ferment them??? Answer is yes) … It took months. but we did. And then added a pistachio almond paste, and tried to keep it as soft, gentle in texture and flavor. Her mom always did a mastic and lemon glaze so we did parsnip lemon. So special, so delicious and absolutely nutritious.
Diane wishes her friend was still with us so she could send her a slice, but she knows that for this year's Dia de Los Muertos (day of the dead) she will make a whole cake and place on the altar with her picture.
This enchanting cake reminds DIan’s of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus. The ground almond pistachio ensures a moist, densely textured cake. A sprinkling of dried rose petals looks ever so pretty for special occasions.
4x3x2 mini loaf size
Ingredients (contains almond):
Bakery vegan egg(amaranth liquid, sea salt, sunflower lecithin, golden beets, cauliflower, vegan cheese making whey byproduct), bakery vegan butter (cocoa butter, golden beet, turnip, cauliflower, bakery yogurt starter, beet lactic acid, sunflower, sea salt, amaranth), bakery vegan yogurt, fermented amaranth, cauliflower, golden beets, turnip, rutabaga, ground hemp hearts, kelp granules, salt, almond essence, vanilla, rose jam, lemon zest, parsnip, lemon juice, rose petals.
