For instance I cannot remember when I began baking upside down fruit cakes inspired by French tarte tatin, with a sponge instead of pâte sucré. Also I have been using rose or orange flower water, lemon and orange zests as far as I can remember, inspired by moorish influence in Southern Italian cuisine; but the use of less common spices, like cardamom, in a cake mix was definitely inspired by 'Moro, the cookbook'.
Is this recipe original? Maybe, yet, it would not have been baked if I had not seen Khan's one. I may suggest you try and bake both, and then let me know what you think. Or like me, take the recipe and change it altogether, and make it your own, for instance using millet flour instead of self raising, for a gluten free version. In this case do not forget to add a teaspoon of baking powder.
Rose petal, lemon and cardamon cake
unsalted butter 100g
coconut oil 50g
unrefined sugar 150g
large eggs 3 (I used 2 duck eggs and 1 chicken egg)
ground cardamon 1/2 tbsp
self raising flour 100g
ground almonds 200g
organic lemon, 1 zest and juice
orange water 1 tbsp
fine sea salt pinch
rhubarb 1-2 stalks
for the syrup
unrefined sugar 2 tbsp
juice 1 lemon
for the icing and decoration
icing sugar (enough to make a smooth thick icing)
juice 1/2 lemon
rose water 1tbsp (all I had)
rose petals, to decorate
Preheat the oven to 170˚C. Line a 20cm round tin with baking parchment and set aside. In a bowl whisk the butter and coconut oil with the sugar, until pale and light. I like to add a little coconut oil because of the flavour, just a hint of tropics, but I would not like it to be overwhelmingly coconutty. Add the eggs, one at a time, making sure the mix becomes fluffy again before adding the next one. Do take your time, ensuring that the mix is really fluffy by the time you have finished. Add the zest and juice of lemon, the flower water, almonds, flour, pinch of salt and cardamom. I have ground cardamom because I use a lot of it, but you can use 20 green pods crushed and ground to a powder instead. Mix well and put in the cake tin. Cut the rhubarb into 2 cm chunks and arrange on top of the cake, slightly sinking them in. Bake in the oven for 50 minutes, or until a skewer inserted comes out clean.
While the cake is baking, prepare the syrup by heating up all the ingredients in a pan. When the sugar has dissolved boil for a minute or so, then set aside. As soon as the cake is ready, take it out of the oven, pierce all over with a skewer and pour the syrup. Leave it to cool down while you prepare the icing mixing the lemon juice, rose water and icing sugar, until you reach a smooth and thick paste. When the cake is cool enough, un-mould it onto a serving plate and drizzle with the icing. Sprinkle the rose petals and serve. I find it truly delicious. Enjoy the cake with a rose petal and cinnamon tea, an idea from the delightful book by Honey &Co.