lemon rosewater birthday cake

My birthday is December 20th, which is very close to Winter Solstice. I honor this time of rest, darkness, short days and long nights. It feels like a privilege to be born at this time of year when so many cultures celebrate the little spark of light inside that keeps the soul alive and thriving throughout difficult times.

One thing that nourishes me during this time is preparing simple sweets that are both delicious and wholesome. This year, I made my own birthday cake, which was a delight.

I adapted this traditional North African recipe to include some Vermont ingredients. Try to make it at home! It would make a lovely addition to a holiday brunch or a New Year's party.

Lemon Rosewater Coconut Cake

For the cake:

• 2 eggs

• 1/2 cup maple syrup

• 1/4 cup olive oil

• 1/2 can (7 ounces) organic, unsweetened, full fat coconut milk

• 1 teaspoon vanilla extract

• 1/4 cup lemon juice

• 1 1/2 cups rice or millet flour

• Zest of 2 lemons

• 1/4 cup shredded coconut

For the glaze:

• 1/2 can (7 ounces) organic, unsweetened, full fat coconut milk

• 2 tablespoons rose water

• 1/4 cup shredded coconut

• 2 tablespoons maple syrup

Preheat oven to 375 degrees. Oil a cake pan with olive oil.

Place all cake ingredients in a blender or food processor in the order listed. Omit the zest and shredded coconut. Blend well.

Add in the zest and shredded coconut. Mix gently by hand. Pour into cake pan and bake for 30 to 40 minutes, or until a knife tests clean when inserted.

Meanwhile, prepare the glaze.

Place all ingredients in a small pot and heat to a simmer. Reduce heat to low and cook, stirring occasionally, until reduced to half the volume. This will take about five minutes. Set aside and spread over cake once it comes out of the oven.

Cool the cake for 10 minutes before slicing. Divine!