• 2 cups spelt flour
• 2 tsp baking powder
• ½ tsp sea salt
• ½ cup soft unsalted butter
• 1 cup organic raw sugar
• 3 eggs (room temp)
• ½ tsp almond extract
• 1 tsp vanilla extract
• ½ cup sour cream
• ½ cup cream or milk
• Lemon zest
• ½ tsp nutmeg


• 1 cup unsalted butter (softened at room temp)
• 3 cups confectioners sugar
• 2 ½ tbs rose water
• 1 tbs whipping cream
• Dash of sea salt
• ½ tsp vanilla extract
• 1 whole vanilla bean


Combine the flour, baking powder, and salt. In a separate bowl combine the butter and sugar until the mixture is smooth. Add in eggs one at a time until they’re incorpo-rated. Then add in the almond and vanilla extract.

Slowly mix in the dry ingredients while alternating with cream or milk, and then add sour cream, lemon zest, and nutmeg.

Preheat oven to 350 and place batter in a greased muf-fin tin and bake for 20-24 minutes or until golden. (Use a toothpick or knife to check for doneness. If it comes out clean, your cakes are done!)

Place on a wire rack to cool.


Whip butter until smooth and slowly incorporate the confectioners sugar, while alternating adding in rose water and cream.

Add the vanilla extract and a dash of salt. Cut a vanilla bean in half, the slide a knife down the bean lengthwise to collect the tiny vanilla beans to add to frosting (they add a delightful touch to the butter-cream).

Then choose any variety of edible flowers (be sure no pesticides have been used) and decorate the tops of the cakes. You can also dip the flowers in super fine sugar to add a sweet touch.


Article from Issue #27 SUMMER 2014
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