It's Recipe Redux time! This month's theme was small bite desserts. I pulled out a recipe I loved and altered it to reduce the sugar and make it whole grain. The results were beautiful and the taste was fresh and delicious!
Mini Rose Cakes
(Recipe adapted from Rose Geranium Cake in Splendor of the Bluegrass: A Cookbook from the Junior League of Louisville)
Makes about 60 mini cakes/muffins
- 1 cup (2 sticks of butter)
- 1 1/2 cup cane sugar
- 6 eggs, beaten
- 3 cups whole spelt flour (or whole wheat pastry flour)
- 1/2 tsp baking soda
- 1/4 tsp mace
- 1/2 tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 Tbsp plus 2 Tbsp rose water*
- 1 cup powdered sugar
Preheat oven to 350. Prepare mini muffin pans or silicone baking cups by greasing them or adding paper baking cups.
Cream the butter and sugar until light and fluffy. Add in the eggs one at a time, beating after each addition. In a separate bowl mix flour, baking soda, mace and salt. Add small amounts of flour mixture to the creamed mixture alternating with the sour cream. Mix well after each addition. Mix in the vanilla and 2 Tbsp of rose water.
Spoon the mixture into the prepared pans and bake for 10 - 15 minutes until a tester comes out clean. Cool on a wire rack in the pan for about 20 minutes and then remove and allow to cool completely.
Mixed powdered sugar with remaining 2 Tbsp rose water. Drizzle over top of the mini cakes.
Enjoy! Great served alone or alongside some berries!
*Rose water is a gourmet seasoning available on Amazon or in many health food grocery stores. You could also make your own by boiling organically - grown rose petals.
p.s. This would be even "sweeter" with rose shaped cakes. Do they make pans like that?
I hope you enjoy this recipe as much as I do!
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