Osmanthus Cake by: Kaitlin 0 Comments Jump to Recipe Posted:10/26/2020Updated:10/26/2020 This Osmanthus Cake has a moist, dense yet airy crumb, with a subtle sweetness from the addition of osmanthus syrup and vanilla.Since this perfect yellow cake emerged from the oven, with it’s dark, thick crust, it has become our latest obsession.  It’s the perfect dessert dressed up with whipped cream and berries (or just a scoop of ice cream), or the perfect breakfast and afternoon tea cake.We’ve baked this about 10 times since we successfully developed the recipe.

Every time, it’s gone in two days flat.In short, it’s incredible.  What is Osmanthus?  Osmanthus is a sweet, fragrant flower native to East Asia.You may find it as a dried tea, in syrup for baking Chinese desserts, or as a flavoring in wine for braised meat dishes.  The closest equivalent you might know of is elderflower.

Both elderflower and osmanthus share the same lightly floral, yet not overpowering flavor.In this recipe, we’re using osmanthus syrup, which you can find jarred in Chinese grocery stores.When it combines with vanilla and coconut oil (if you choose to use it), the result is a wonderfully fragrant cake that doesn’t taste obviously floral.  Rather, it’s got more sophistication than your average yellow cake, with all the richness one craves from a good sour cream cake or pound cake.   One of the Best (though perhaps a bit temperamental) Cakes—Ever.  Okay, so I’ve h

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