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In the Kitchen with Floral Aromatic Waters

09 October

Kamut Orange Cake

Happy Thankgiving Weekend to all my Canadian friends!

About twenty years ago, I was gifted an extraordinary ancient Egyptian cookbook. Some of my favourite meals especially desserts to this day come from this old book where pages are falling apart with words you can barely read. Recipes are simple, using pantry staples you can easily find – wholesome ingredients such as dates, honey, nuts, seeds, beans, spices, herbs and whole grains. I can’t be sure what the ancient egyptians used to eat, but we have a good idea what the pharaohs and their people indulged in from all tales and paintings we have heard and seen. Over the years, I slowly turned most of these recipes into healthier versions and one of my all time favourite cakes is the Semolina Cake.

Almond Cake 2

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When Megan from Seed to Serum asked if I can prepare a recipe using AS.AP Aromatic Waters, I had the most perfect vision using the Semolina Cake. I featured two of the floral waters in the recipes below: Lavender & Orange Blossom aromatic waters, but depending on the dessert toppings, you can definitely use any of them to pour over your cake.

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A brief explanation on each one: (source: Seed to Serum)

Floral Waters


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Geranium
This is a marriage of two distillations from leaves and flowers gathered in Cyprus in early April and in Sussex during late September. Both dried a little, one outside in the sun, the other inside out of the rain, the scent is gorgeous, floral, slightly peppery, warm, and delicious. One of the best hormone balancers, dab this water on teenage or combination skin to help clear blemishes and soothe irritation.

Lavender The lavender used in this floral water is hand picked in Sussex in August. It is distilled in a beautiful copper Alembic Still that reacts with the lavender making the flower water sweeter smelling and free from the camphor note that often prevails. Lavender floral water cools the skin, works as a refreshing aftersun, is great to add to water as a final hair rinse, reduces itchiness from bites, aids sleep in unfamiliar beds, and just smells lovely. In culinary terms, it can be added to biscuits, cake, ice cream, anything where a subtle lavender flavour is wanted.

Almond Cake with Wild Blueberry Prune Compote

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Orange Blossom
The orange blossoms for this blend are picked in Cyprus over the course of four days every April followed by 3 days spent distilling it. The scent is quite simply sublime, floral, heady and so very warm and earthy. Dab or spritz Orange Blossom on the skin to soothe irritation and calm redness. Pick up any Turkish, Syrian, or Lebanese cookbook for a plethora of delicious, culinary uses.
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Sussex Rose
This exquisite rose water is made from several distillations using roses harvested in Sussex, at Glyndebourne Opera House, from a friend’s garden in Iford, and AS.AP’s own distilling garden in Plumpton. The uses for this treasure are endless – there is nothing quite like it for the skin where it cools, refreshes, tones and offers a completely natural scent – ideal and comforting when travelling. Additionally, it can be made into a syrup for non- alcoholic drinks, sprayed onto the surface of a cocktail or stirred into gin for a floral bouquet.

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This Almond Cake with Wild Blueberry Prune Compote and Lavender Syrup was one of the four cakes made for a wedding I styled. It truly was a success and I’m planning to make this again for another event coming up in October. You can use whatever fruit you love and that’s in season.

Almond Cake with Wild Blueberry Prune Compote and Lavender Syrup
 
Ingredients
  • CAKE
  • ½ cup unsalted organic butter (softened) or ghee
  • ½ cup coconut sugar
  • 2 organic eggs
  • ½ cup almond milk
  • 1 tsp. vanilla extract
  • 1 tbsp. lavender aromatic water
  • 4 cups almond meal (flour)
  • 1½ tsp. baking powder

  • SYRUP
  • ½ cup coconut sugar
  • juice of ½ lemon
  • 1 tsp. vanilla extract
  • 3 tbsp. lavender aromatic water

  • COMPOTE
  • 1 cup wild blueberries
  • 2 cups prunes
  • ½ cup water
  • 1 cinnamon stick
  • 3-4 cloves
  • 1 lemon slice
Instructions
  1. Heat oven to 350 degrees.
  2. Butter a 8 inch round cake pan. Sprinkle with almond flour, and tap out the excess; set aside.
  3. In a medium bowl, beat butter, coconut sugar together till smooth.
  4. Add eggs (one at a time) and beat well after each addition.
  5. Stir in almond milk, vanilla, lavender aromatic water, then add almond flour and baking powder. Mix very well together.
  6. Pour the batter into pan. Smooth the top with a spatula.
  7. Bake for 25-30 minutes or until firm and lightly browned.
  8. Remove from oven and let it cool. Once fully cooled, place on cake plate/stand.
  9. To make syrup, put coconut sugar in a pan with ½ cup of water, and let it simmer for 5-7 minutes. Remove from heat.
  10. Add lemon juice, vanilla, and lavender water and mix together.
  11. Pour over the cake slowly, allowing syrup to sink in.
  12. To top it off, add the compote on top of the cake.
  13. Serve at room temperature and enjoy with family and friends.

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Now for Kamut Orange Blossom Cake – you can use kamut flour which will give it a more dense, bready texture or you can use almond flour for this one as well. I’ve made it with both and the texture is completely different.

Kamut Orange Blossom Cake
 
Ingredients
  • CAKE
  • ¼ coconut oil
  • ½ cup coconut sugar
  • 2 organic eggs
  • ½ cup almond milk
  • 1 tsp. orange extract
  • 1 tsp. vanilla extract
  • 1 tbsp. orange blossom aromatic water
  • 4 cups kamut flour (or almond flour)
  • 1½ tsp. baking powder

  • SYRUP
  • ½ cup coconut sugar
  • juice of ½ lemon
  • 1 tsp. vanilla extract
  • 3 tbsp. orange blossom aromatic water

  • TOPPINGS
  • Almond Slivers
Instructions
  1. Heat oven to 350 degrees.
  2. Butter a 8 inch round cake pan. Sprinkle with kamut flour, and tap out the excess; set aside.
  3. In a medium bowl, beat butter, coconut sugar together till smooth.
  4. Add eggs (one at a time) and beat well after each addition.
  5. Stir in almond milk, vanilla, orange blossom aromatic water, then add kamut flour and baking powder. Mix very well together.
  6. Pour the batter into pan. Smooth the top with a spatula.
  7. Bake for 25-30 minutes or until firm and lightly browned.
  8. Remove from oven and let it cool. Once fully cooled, place on cake plate/stand.
  9. To make syrup, put coconut sugar in a pan with ½ cup of water, and let it simmer for 5-7 minutes. Remove from heat.
  10. Add lemon juice, vanilla, and orange blossom water and mix together.
  11. Pour over the cake slowly, allowing syrup to sink in.
  12. To top it off, add almond slivers.
  13. Serve at room temperature and enjoy with family and friends.

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I hope this post will get you inspired to roll up your sleeves and start baking.

Love,
Elli

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