Prepare your cake pans. I used 2x18cm (7 inch). Line both with parchment paper
Prepare your flax egg by combining 1 tbsp of ground flax seed with 3 tbsp of water. Let it rest for 5 minutes while you mix the other ingredients.
Make sure you have all the ingredients ready
This part is easy. I just mixed everything into one bowl. I mixed everything in the exact order as the ingredients are shown.
Mix well to remove big lumps. I had some small lumps in mine but that's ok. As long as they are not too big. Do not overmix
Divide the batter evenly between the two prepared pans
**Bake for 22 minutes or until a toothpick inserted into the center of one of the cakes comes out clean
Let it cool down before adding frosting
Add all ingredients in a deep bowl except the milk
Use an electric mixer and start at a slow speed. Gradually increase speed and add milk one tablespoon at the time. Depending on the hardness of your butter, you might need to add more powdered sugar or milk. Keep adding milk (if too thick) or powdered sugar (if too thin) until you reach your desired consistency. The frosting should be easy to spread but not too runny
Frost the cake and top with dried rose (optional)
Enjoy 1 slice (or 3) with a delicious cup of tea 😉
2) Make sure it's the "harder" butter type. Especially used for baking. You might need more powdered sugar if you use the "easy spreadable/soft' one. I bought mine here
3) **Baking time might be longer depending on your oven. The first time I made it, I baked it for 30 minutes but I found it too dry. 22 minutes was perfect for me. Just make sure to use the toothpick technique.