Hello & Happy Monday!!
Last week was one for the books! My days are typically jam packed with cooking (my preference), but I was inundated with projects and shooting new images for EDS, and simulataneously sick, which I never am.
I was so busy that I only got to feature one recipe!
With wearing myself thin with work and feeling a cold coming on, I decided to opt for self care over the weekend and just catch my breath. Even when you do what you love, you can hit your threshold and just need to decompress. Social media is now ubiquitous for preaching about “self care”, but it’s the most imperative thing with manifesting wellness. If you don’t have your sanity, your mental health in check, everything will fall to pieces. Self care encompasses more than just some r&r and self love, and for myself it’s pushing out the surface things such as work and social media and just letting it go. Here’s to hoping that if you were in the same boat this past week that you were able to do the same.
Now back to this cake!
As a wife to a persian man, I have an affinity and appreciation for all ethnic foods. The foods we choose are ingrained in our personal culture and I love to see how we can tap into those concepts, but put a modern twist on them! I’m all about Persian foods and this cake was just a craving that came to me that I just couldn’t shake! Persian desserts typically feature rose water, saffron, and pistachio. If you’ve never worked with rose water, it’s as divine as it sounds.
What’s fab about this cake, is everything! It’s quick, easy, involves 1 bowl, packs flavor, moisture, aesthetic appeal, notes of rose, citrus, perf for summer, and is a fun modern spin on a classic concept!
If you crave light summer desserts that can be made in a quickness, you’ll love this vegan Persian Bundt Cake
Why this recipe rocks:
Perf for summer
Notes of rose
Notes of citrus