Orange blossom water and dried rose petals bring delicate floral notes to these subtly spiced cakes that will fill your kitchen with aromatic goodness. Dreamy with a steaming pot of Earl Grey, these delish Bundt cakes are special enough to serve guests, if you can keep them around long enough!

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

Ingredients

• 2 cups all-purpose flour
• 1 cup semolina flour
• 3 tbsp poppy seeds
• 2 tsp ground cardamom
• 1 tsp baking powder
• 1 tsp baking soda
• 1⁄2 tsp salt
• 1⁄4 tsp ground turmeric
• 1  cup unsalted butter, softened
• 2  cups granulated sugar
• 2 tbsp lemon zest
• 4 eggs
• 1⁄2 cup 35% whipping cream

Glaze & Toppings

• 1  cup icing sugar, sifted
• 2  tbsp 35% whipping cream (approximately)
• 1 tsp vanilla extract Orange blossom water Dried rose petals Chopped pistachios

Directions

Preheat oven to 350°F. Generously grease an 8-cavity mini Bundt pan. In bowl, whisk together flours, poppy seeds, cardamom, baking powder, baking soda, salt and turmeric.

Using electric mixer, beat together butter, sugar and lemon zest until creamy. Add eggs, one at a time, until smooth. Add flour mixture alternately with cream, making three additions of flour mixture and two of cream.

Pour into prepared Bundt pan; bake until cake tester inserted in centre of cake comes out clean, about 25 minutes. Let cool slightly in pan on rack. Turn out directly onto rack; let cool completely.

Glaze & Toppings

In bowl, whisk together icing sugar, cream, vanilla and a few drops of orange blossom water until well combined, adding more cream if necessary for a pourable consistency. Drizzle glaze over cooled cakes. Garnish with rose petals and pistachios before serving.

Makes 8 mini cakes.

Tip

Fragrant flower petals add an exotic, romantic accent to special recipes. Use them for flavour and to give vibrant colour to jellies, ice creams and cakes.