I baked several versions of Sugar-Free Rosewater Cakelets for several of my friends over the holidays. They were all very well received. I used a traditional pound cake recipe, but baked the cakelets in different pans. I substituted a combination of sugar alternatives for the sugar called for in the recipe and added a little rosewater to the batter. The cakelets were topped with a white sugar-free erythritol glaze, and the glaze was spruced with some chopped pistachio nuts, and organic dried rose buds. The cakelets were pretty and pretty tasty I must say!
The original batch of cakelets were pretty and delicious; however, they were too delicate, too fragile to transport. So, back to the drawing board, to come up with a version that could travel well without falling apart and making a sticky mess in the process. I finally came up with mini- Bundt cakelets with a harder royal type icing that did not smear while traveling. Made from the same batter, just as good, just as delicious!
