Wild Rose-Strawberry Cake

This Strawberry Rose Cake recipe is one that I first made for my class on Edible Flowers at the MN Landscape Arboretum this past spring. I brought wild rose petals from Washington and it was a delicious centerpiece which easy combines delicate layers of the airy rose-flavored sponge cake lusciously marbled with strawberry compote. Garnished with fresh strawberries and those edible rose petals, it is a fun way of incorporating a wildly favorite flower on the table.

INGREDIENTS	AMOUNTS
Strawberry reduction	Serves 8-10
Fresh Strawberries	460 g or 1lb
Sugar or Honey	50 g
Zest of lemon	1 ea
Lemon juice	1 ea
Tapioca flour	1 TB
Rose water	2 TB
Cake
Sugar	210 g
Butter	85 g
Olive Oil	30 g
Vanilla	1 tsp
Rose water	1 tsp
Strawberry Kefir	130 g
Salt	1/2 ts
Eggs	2 ea
Baking powder	1/4 ts
Baking powder	1/2 ts
All purpose flour	185 g
Strawberry rose redux (above)	1/2 c

Strawberry Rose Reduction Instructions

Add all ingredients except the rose water to a heavy bottom sauce pot and cook on low heat for about 20 minutes, stirring/smashing occasionally. Remove from heat and let cool. It should resemble a compote, sticking to the back of a spoon. Add the wose water to finish

Cake Instructions

Preheat oven to 345 F. Cream butter, sugar, olive oil, vanilla and rose water together, adding in the eggs one at a time. In another bowl, mix flour, baking soda and baking powder together.

Add the flour mixture in to the sugar mixture in three parts, whisking until smooth. Pour into a cake pan sprayed with non-stick. Add the strawberry reduction in 6 dollops and marble into the cake, Bake 30-40 mins or until toothpick comes out clean. Let cool and remove from pan.

Serve with whipped cream and garnish with sliced strawberries and rose petals, and whipped cream if you choose!