My (Diane) most emotional and favorite bake. This was absolutely inspired by my friend that I miss greatly: Ayshenur. It was her favorite and one that her mom taught me before they 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.
I wish my friend was still with us so I could send her a slice, but I know that for this year's Dia de Los Muertos (day of the dead) I will make a whole cake and place on the altar with her picture.
This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus. The ground almond pistachio miso 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):
fermented turmeric butter (fermented turmeric, cacao butter, sea salt), flax seeds, water, olive oil, fermented amaranth paste, cauliflower, ground fermented hemp hearts, kelp granules, salt, coconut sour cream, pistachio, almond essence, vanilla, rose jam, lemon zest, parsnip, lemon juice, rose petals.
