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Flower and Spice cake promotion

November 16, 2018

Flower and Spice cake promotion


Inspired by our best-selling Rose and Coriander, day & night duo Midnight Beauty Serum  and moisturiser Soothe and Repair 

One could say that our products are good enought to eat. But lets be honest, who would eat a face cream? So, we decided to create the next best thing, a cake! Yay! Rich, velvety and as beautifull as the skincare it was inspired by. Doesn't it look beautifull?

Read on to find out how following this recipe could lead to a FREE GIFT you don't want to miss! 


  1. Follow the recipe below and bake your own Rose & Coriander cake!

  2. Share a picture of your unique creation on social media and use the hashtag #flowerandspicecake so we can see it too (& give you a well-deserved reward)


  1. An exclusive code for our absolutely amazing Rose & Coriander deal

  2. Buy our Midnight Beauty Serum and get a FREE full-sized Soothe & Repair Moisturiser (worth 72)

     3. Enjoy a piece (or more) of your delicious Flower and Spice cake! 

Time to bake! Release your inner Martha Stewart and treat yourself in more ways than one. The road to great/better skin has never tasted so good. ;)

This recipe is part of traditional Middle Eastern cuisine, this flourless Rose, and Coriander Cake is delightfully aromatic and sticky, doused in a generous serving of honey and rose water syrup. Gluten-free and free from processed sugars making it suitable for coeliacs and those following a Paleo diet.

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours


For the cake:
2 large unwaxed oranges or 4 clementines
6 eggs
250g/2 1/2 cups almond flour
115g/3/4 cup coconut sugar
85g/1/4 cup raw honey, warmed
1 tbsp coriander seeds, ground
1/2 tbsp rose water

For the rose syrup:
Juice of 1/2 orange or 1 clementine
85g/1/4 cup raw honey
2 tbsp water
1/2 tea spoon rose water
65g/1/2 cup slivered pistachios

Wash your oranges/clementines then place them into a pan of boiling water (whole, do not cut), cover, and boil for 30 minutes to 1 hour, or until soft. Drain and leave to cool for 5 minutes, then puree in a food processor. Alternatively, pass the oranges through a sieve using the back of a spoon to help push the pulp through.

Pre-heat your oven to 180∞C/360∞F then grease and line a 6.5"x3.5" springform/loose-based round cake tin.

Beat together your cake ingredients, including the orange puree, in a large mixing bowl or a stand mixer until fully incorporated. Pour the batter into the prepared cake tin and bake for around 45 minutes to 1 hour or until a skewer comes out clean when inserted into the centre of the cake. Leave to cool in the tin.

To make syrup, place the juice, honey, and water in a small heavy-bottomed saucepan over a low heat. Cook, stirring, for 5 minutes or until honey dissolves and syrup thickens ever so slightly. Remove from heat. Add the rose water and leave to cool for 5 minutes. 

Poke some holes into the cake using a skewer then top with the pistachio slivers until fully covered. Pour over the syrup whilst the cake is still a little warm. You can pour over a cold cake but a warm cake makes it easier for the syrup to soak through. Leave to cool completely in the tin.
Remove from the tin, cut into wedges, and enjoy!

If hard pressed for time cook the oranges/clementines in the microwave for 1-2 minutes, until slightly swollen/split and softened. You can also omit the honey rose syrup as the cake is delicious on its own.
If you can't find slivered pistachios in the shop pulse whole pistachios in a food processor instead of hand slicing as it takes a very long time.
This cake isn't meant to rise much so don't worry if you open the oven door to check on it as it won't make a difference.

Don't forget to share this recipe and this amazing deal with your friends and if you are not subscribed to our newsletter yet, you can do that o the bottom on our page! You dont want to miss a deal like this! 

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