Have you tried baking with herbs and spices?
we swapped rose water for orange blossom and modified the recipe to be dairy-free.
- 3 cups unbleached all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoon flaky sea salt
- 3 tsp Provence herb blend
- 2 cups sugar
- 1/2 cup fresh grapefruit juice (o.j. works too)
- 1.5 tsp Orange Blossom (concentrate, like Nielson-Massey)
- 1 cup olive oil
- 1 cup Buttermilk*
- 1 cup
- 3 eggs
- 1 cup powdered sugar + more to thicken if needed
- 2 Tablespoons grapefruit juice
- 1/8-1/4 teaspoon orange blossom, to taste
*To make dairy-free buttermilk, add 1 TSP of white vinegar to 1 cup almond milk and let it sit for 10 minutes before incorporating.
- Heat oven to 350°F. Thoroughly grease your cake tin, most especially thoroughly if using a bundt pan.
- In a mixing bowl whisk together the flour, baking powder, baking soda, salt, Provence herb blend, and sugar.
- In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rose water, and eggs.
- Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not over mix.
- Pour the batter about 2/3 way up the sides of your cake tins or pan (will make about 3 small bundt cakes or 2-3 8″ layers depending on how thick you make them), and bake at 350°F for 30 minutes to an hour (depending on size of cakes). Cake should be a deep golden brown and a cake tester should come out clean when inserted. A few crumbs are fine; it just shouldn’t be wet or goopy.
- Allow cakes to cool in their tins about 10 minutes, and then turn out onto a cooking rack to cool completely before icing.
- Meanwhile whisk together your glaze. In a bowl whisk the juice and rosewater into the powdered sugar. Add sugar if you need to thicken it to get it to a pourable but quite thick consistency. Alternately, you can thin it with additional juice or cream as needed. Spoon the glaze over your cake. And enjoy!