To start off the celebration, the lovely Christianna put a Maple Syrup Cake recipe -
I has some leftover Maple syrup leftover from a previous daring bakers challenge and lots of roses blooming in my garden.... So what do we end up with?
I present to you my Rose infused Maple Syrup Cake.
The recipe goes like this,
1/2 cup softened Nuttelex
3 cups Unbleached Self Raising Flour
2 teaspoons Egg Replacer + 1/4 cup water, to mix it with.
3/4 cup Soy Milk
1/2 cup Maple Syrup
3/4 cup Raw Sugar, powdered
2 Tablespoons Rose Infused Syrup
To make -
1. I used a 11 inch Bundt pan sprayed with non stick baking spray.
Preheat oven to 175 degrees Celcius.
2. Mix Egg Replacer and 1/4 cup water well till frothy and set aside.
3. Mix some soy milk and Maple syrup and, the rest of the soy milk with the rose infused syrup in separate bowls.
4. In a large bowl beat Nuttelex until it is creamy, about a minute (I used my Kitchenaid bowl).
6. Add the sugar in spoonfuls until well creamed.
7. Mix in the soy milk and maple syrup mix in. Pour batter into prepared Bundt pan.
8. Add in the flour, reserving the last 1/3 rd, lightly mixing.
9. Mix the remaining flour with the soy milk - rose infused syrup till the batter looks silky smooth.
10. Slowly add the pink batter into the pan and use a skewer to lightly swirl the pink mix into the batter.
Bake at 175 degrees Celcius, for about 55 minutes, or until done.
Enjoy!!
To make the Rose infused Syrup, I added equal amonuts of rose petals to sugar and covered with a half and half mix of Vodka and distilled water.
Please check out the rest of my really talented swappers,
Hey Priya!! Love the photos of the cake! As always, thank you so much for being a part of the swap, and I hope to see you next time!
ReplyDeleteoooh roses! I've never cooked with flowers before but I love that pink swirl in your cake! It sounds delicious and the rose petals are so pretty.
ReplyDeleteThat rose swirl is GORGEOUS and I LOVE the top of that cake!! Yummy!!!
ReplyDeleteI am so impressed with the rose infused syrup! I've seen flower petals used as decorations on salads etc. before and also have eaten stuffed zucchini blossoms, but never dared to use flower petals in any of my own recipes. As long as you know they are organic, can you use any kind of rose petals?
ReplyDeleteWoah, rose and maple? Never thought of that. I'm not much of a fan of eating rose, but this is fascinating. Lovely swap recipe!
ReplyDeletewhat an elegant cake! nice swap!
ReplyDeleteMy mom makes rose petal preserves and only uses the petals of a wild rose bush, as the others most of the time do not have strong enough smell. I love the idea of rose infused syrup - I wonder if it could be turned into a cordial if you let it steep longer?
ReplyDeleteWonderful photos and a great take on the celebratory cake:)
Thank you all for your kind & encouraging words.
ReplyDeleteCaffelin & Lana, these petals are from a semi wild rose bush that my dad took cuttings of because the roses smell simply heavenly :)) the cordial sounds good, but we end up eating it with pancakes & buns & everything else so, there's usually nothing left to steep.... :)
I have never tried infusing rose in a cake, though have had rose infuse shrikhand and other desserts. The cake you made looks really good, maybe its time to pluck some rose petals from the garden to make my very own rose infused cake! Missed the Birthday Swap this time, but am glad to see that you guys did such a great job on it!
ReplyDelete