This is a variation of the delicious olive oil cake we make at Petraia for our breakfast table. In May and June when our roses are at their peak we use fresh roses. The rest of the year we use dehydrated petals. It is an easy one bowl cake and a good keeper too.
—Susan McKenna Grant
Makes: 1 9 inch round cake
cups pastry flour
cup extra virgin olive oil
eggs, lightly beaten
zest from 1 organic lemon or orange
the seeds scraped from 1 vanilla bean
organic or pesticide free red rose, each leaf torn in 2 or 3 peices
cup demerara (turbinado) sugar
teaspoons baking powder
- Preheat the oven to 165 degrees C (325 F). Lightly grease and flour a loaf pan or an 9 inch cake tin with removable bottom. Turn the pan upside down and tap out any excess flour.
- Combine all the ingredients together in the mixing bowl of a stand mixer fitted with the paddle attacment. Mix until everything comes together. Transfer the batter to the baking tin and bake until a cake tester comes out clean, about 1 hour. Cool on a rack.