My sister and I have a tradition harvesting rose petals. It started in our early teenage years. To be honest, my sister was the most enthusiastic. She has always had a passion for herbs and wild flowers, and she would drag me along on her harvest adventures. I, on the other hand, was more of a berry type as a child. Blueberries, strawberries, raspberries – you name it – I was there, ready to fill my basket and mouth. Funny tasting green herbs, however, I think not! I was uninterested, and would usually not bother harvesting them, nor using them in cooking.
According to my sister, this was not only the case when it came to herbs, but also wild roses. She clearly remembers how she had to use her power of persuasion the first time we went out on a rose petal hunt. In spite of my initial skepticism, however, my interest quickly increased. While my basket got more and more filled up with the beautiful pink petals, my wonder and excitement followed, until I was totally captured.
To me, the colored petals represented, and still represent, tender beauty and magic that can only be found in nature itself. The scent of wild roses reveals secrets of far away lands of white unicorns and fairytale princesses, kingdoms to be discovered, castles with secret passages and feasts that last for days. The flowers represent purity and innocence, but most of all, they help me remember the special love between sisters.
The wild rose season is coming to an end (at least in Norway), but before the party is officially over, I want to share a recipe for an A.M.A.Z.I.N.G raw cake. This is not an everyday treat. On the contrary, this cake is quite unique. The magical taste of wild roses, combined with exotic vanilla and sweet strawberries results in a combination that goes far beyond the usual experience. Raw cakes never fail to impress me, and this one is probably one of my favorites so far. Love at first bite, for sure, and a must try for anyone with a fondness for simple, gourmet food.
The recipe might look like a lot of work, but as with all raw cakes, it is done in no time! You don´t have to settle for only the cake, however, because as the pictures let on, the dish can also be served as sweets in small bites of almond and vanilla bottoms topped with wild rose hearts. They taste somewhat like marzipan, and are small, delicious mouthfuls of summer. Also, served in small cupcakes forms almost makes for a cuteness overload.
So what are you waiting for? Go out in the bushes and harvest some wild rose. When you get back you can throw a garden tea party, and serve this cake and sweets. Add some Wild Rose Juice as well, and you got yourself the party of the year. Be sure to save me a bite, because I will definitely pop by!
Vanilla Almond Bottom
2 cups (5 dl) almonds
100 grams dates
1 tbsp coconut oil
2 tsp vanilla powder
Crush the almonds in a food processor. Add the dates, coconut oil and vanilla powder, and let the food processor run until everything is well blended.
Wild Rose Marzipan
1,5 cup (3,75 dl) macadamia nuts
75 grams dates
1 tbsp coconut oil
120 grams wild rose petals
Put the macadamia nuts in the food processor and let it run until the nuts have a smooth consistency. It might take a few minutes – be patient. Add the dates and coconut oil and blend thoroughly. Add the rose petals, and let the food processor run until everything is mixed.
Making the cake:
Press the Vanilla Almond Bottom down in a pie form or on a plate. Press the Wild Rose Marzipan on top of it. Cover it with lots of fresh and sun-kissed strawberries.
Making the sweets:
Roll tiny balls of the Vanilla Almond Bottom, and put them in small cupcake forms. Make hearts of the Wild Rose Marzipan and place on top of the Vanilla Almond Bottoms.