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Caption: Rose Water
& Petal Loaf Cake
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Caption: I N G R E D I E N T S
{for the cake}
1¾ cups gluten free flour
1¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
180ml agave nectar/maple syrup
60ml coconut oil
40ml canola oil
1 tbsp ground flax mixed with 3 tbsp water
125ml warm water
10ml lemon juice
2 tbsp rose water
⅓ cup fresh edible flowers
{for the frosting}
¼ cup powdered sugar
2 tbsp water
1 tbsp rosewater
1 tsp lemon juice
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Caption: M E T H O D
{for the cake}
Preheat oven to 160 degrees Celsius
Grease loaf pan
Sift dry ingredients together in a medium sized bowl
Add oils, flax mixture, agave nectar and rose water
Mix well with a metal spoon until completely combined
Add lemon juice to water and stir into batter
Keep mixing until completely incorporated into batter
Remove petals from about half the fresh flowers and stir into batter
Bake for 50 minutes or until inserted skewer is clean when removed
Allow to cool for 10 minutes in pan
Carefully remove cake from pan and allow to cool on wire rack
{for the frosting}
Combine all ingredients
Drizzle over loaf cake once cake has cooled
Scatter remaining half of flowers/petals over cake
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Caption: Place some blooms and petals on top of batter before baking for interesting textures
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Caption: www.cupcakerichard.com
