“If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.”
~ Ernest Hemingway
|For this recipe you'll need both Rose Syrup and Rose Water.|
The second bake entailed doubling the recipe to make a Bundt cake and testing the use of frozen berries. Unfortunately, I forgot to spray the silicon mold with coconut oil and woe was me when half the cake stayed firmly lodged in the Bundt pan. Fortunately, I was able to laugh at that disaster. It also helped that when my daughter was digging bites out of the pan with a spoon, she said, "This cake is really good, Mom."
For the third bake, I was determined to have the cake turn out perfectly. I premeasured all my ingredients (always a best practice), I thoroughly sprayed the damn mold, and to ensure that I unmolded a pièce de résistance, I added a new twist: almond streusel. A generous slice of cake accompanied my latte this morning, and I have to say, it was a lovely way to start a Sunday morning. If I can't go to France this spring, I'll bring Paris to me.
|Maddie offered to model with my cake slice without the customary cajoling—nice!|
Rose-Scented Raspberry Tea Cake