As of September third, my parents have been married fifty years. They never want me to spend money on them, so instead I made something that could live on in memory and be re-experienced again and again, like their love for each other. Over the years, we change – sometimes becoming more of ourselves, sometimes less. So it’s important that we have something to come back to… to have people in our life that can call us home. “Home [really] is where the heart is…”
TWIN FLAME CAKE serves 8-10
The dry ingredients for the cake
- 2 cups fine ground almond flour
- 1 cup granulated sugar
- 1 cup shredded, sweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- zest of one lemon
The wet ingredients for the cake
- 2 large eggs
- 1/2 c whole fat sour cream
- 1 c unsalted butter
- 1 c water
- 1 and 1/2 tsp seville orange marmalade, unsweetened (available from Amazon) – freeze the rest.
Preheat oven to 375º. In a small saucepan, melt the butter in the water. Combine the dry ingredients in a large mixing bowl, thoroughly whisk the wet ingredients in another smaller bowl. Slowing whisk in the melted butter to the wet ingredients, set aside saucepan to use again later. Then add the combined wet ingredients to the dry ingredients, stirring until just incorporated. Pour onto a greased 15x10x1 sheet pan. Bake for 20-25 minutes, until set and golden on top. It will be firm, but also the texture of a fudge-y brownie.
- 1/4 c unsalted butter
- 2 T milk
- 1/4 cup confectioner’s sugar
- 1/2 tsp rose water, culinary grade (available from Amazon)
- 1/4 rose petals, culinary grade (available from Amazon)
Melt the butter in the small saucepan with the milk on medium. In a bowl, combine the remaining ingredients and then add the buttered milk, stir until smooth. Pour on top of and gently spread on top of cake, while its still warm. Garnish with additional dried rose petals or fresh, organic rose buds.