Last weekend, Chelsea Fuss stopped by the studio to teach a floral design workshop. It was the last in-person class that Chelsea will be teaching for a while before she embarks on an European adventure. It was also the perfect opportunity to bake with the rose extract and petals that I had been saving for some time.
Flowers and cake.
The class was…. how can I say… Amazing. It is almost as if Chelsea was brought up in an English garden surrounded by roses and wispy wild flowers. She works with flowers and arrangements with ease – with no real rules, which I love. I find that Chelsea and I have a similar sensibility towards style, letting things flow and always thinking of simplicity and movement. I could listen to her speak for hours. We walked to Pike Place market with the student which got to experience first hand the madness that the market is on the weekends. So much color everywhere with tulips, peonies, roses, lilacs, and all sorts of greens which latin names I cannot recall. Back in the studio, students worked on their arrangements.
This cake recipe is an adaptation of the pistachio financier recipe in my book.
Essentially a cake that can be made with five ingredients and any additional flavorings and fruit, if desired. In this case, rhubarb and rose.
Students loved it. It didn’t take long to devour it so I thought you would enjoy it as well.
I hope you do.
Rhubarb and rose cake
Makes a 9-inch fluted bundt cake or an 8-inch cake or 12 individual muffins
10 tablespoons (140 g) unsalted butter, plus more for mold
4 egg whites
1/2 cup (100 g) natural cane sugar
1 to 2 teaspoons rose extract (depending on your taste)
1 cup (100 g) almond flour
1/4 cup (35 g) millet flour (you could also use oat or brown rice)
1/4 teaspoon fine sea salt
6 ounces (170 g) rhubarb, sliced into 1/2-inch pieces
1 tablespoon dried rose petals
Preheat oven to 350F (180C).
Melt the butter in a small saucepan and cook over medium high heat until it starts to turn brown and aromatic. Remove from heat and let it cool at room temperature.
Whisk together the egg whites, sugar and rose extract in a bowl. Add the almond flour, millet flour and salt and whisk to combine. Add the cooled butter and whisk until it is well mixed.
Brush a bundt pan (or any mold you will use) with a bit of melted butter. Pour the batter in the mold and top with sliced rhubarb and rose petals. Bake for 30 to 35 minutes until set and a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for 15 minutes before turning into a plate. You can sprinkle with some fresh rose petals as well. The cake can be stored in the refrigerator tightly wrapped for up to 5 days or frozen for up to 1 month.