Christmas as well as winter time in general practically begs for a requisite mug of tea or coffee to be wrapped within ones hand. I personally go for (green) tea, but I know most of you likely prefer coffee. Either way, to each his own. And what would coffee/tea be without a little something sweet on the side? However, I am sympathetic to the plight of expanding waistlines that seems to always inevitably come with the holiday season. That is why I whipped up this particular cake for your tasting (and viewing, because its a rather pretty cake) pleasure.
Made from buckwheat flour (which isn’t a wheat at all, its actually a fruit seed) which means the cake is wheat/gluten free, its also refined sugar-free and lactose-free. Hows that for something truly sweet during the holiday season? Now all we need is a blanket of glittering white come Christmas day. Then, perfection.
For this particular recipe, I decided to continue my foray into experimenting with slightly more unique flavors. My love affair with lavender is still going strong, but I recently became intrigued with the idea of doing some baking with rose. Yes, actual rose petals. Hence, the result is this cake which came out surprisingly lovely.
Without further ado, recipe #29: