Did you know that Al Medina produces perhaps some of the best roses in the world?
Grown specifically in the city "Al Medina" in Saudi Arabia, when harvested fresh, it is used in weddings, and when extracted its used to clean skin, in tea, and sometimes, even warmly poured over newlyweds.
So lets move to the recipe, its a cake, and big chunky delicious rose filled cake.
its smothered with roses on the inside and outside, and heres the recipes! YOU HAVE TO MAKE IT.
2 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup sugar
1/3 cup dried medina roses (Placed in a mixer until powdery)
150g butter, melted
1 cup milk + 1 teaspoon vinegar
3 tablespoons oil
1 vanilla bean
6 egg yolks
3 egg whites
1/4 cup sugar
Vanilla Bean Cream cheese topping
2/3 cups cream cheese
115g soft butter
1 vanilla bean
2 cups icing sugar
Mix all of the dry ingredients together and set aside.
In a mixer, make the meringue by mixing the egg whites until foamy, then add the sugar gradually and mix on high speed until stiff peaks form, remove and set aside.
In a clean mixer bowl, mix the yolks, butter, oil, and vanilla beans very well. Then add the dry ingredients gradually while adding the milk. Mix until very well combined. Remove and slowly add the meringue while folding gently.
Place in a buttered and floured bundt cake tin and bake for 35-45 minutes or until golden.
While its baking, make the cream cheese frosting by mixing all of the ingredients until well mixed and fluffy.
Allow to cool before turning out.
Garnish the cake with frosting, and more powdered roses.