Ingredients

Lemon Granita:

• 1 Cup Lemon Juice
• 2/3 Cup Water
• 2/3 Cup Granulated Sugar
• 1 Teaspoon Lemon Zest

Coffee Crunch Fennel Cake:

• 1/2 Cup All-Purpose Flour
• 2 Tablespoons Chickpea Flour
• 1/3 Cup Granulated Sugar
• 1/2 Teaspoon Fennel Seeds, Ground
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1/2 Cup Brewed and Cooled Coffee
• 3 Tablespoons Olive Oil
• 3/4 Teaspoon Vanilla Extract
• 1 Tablespoon Cacao Nibs

Candied Rose Petals:

• 1 Organic, Unsprayed Rose
• 3 Tablespoons Aquafaba
• 1/2 Cup Granulated Sugar

Matcha Sugar

• 1/2 Cup Coarse Sugar (Such as Demerara or Turbinado)
• 1 Tablespoon Matcha Powder

Instructions

1. The granita will take the longest to complete, so it's a good idea to start there.
2. In a medium saucepan over medium heat, combine all the ingredients and stir well. Bring to a boil to a boil, continuing to stir until the sugar has dissolved. Transfer to an 8 x 8-inch square baking dish and thoroughly chill.
3. Once cold, place on a flat surface in your freezer and let rest for 30 minutes. Use a dinner fork to scrape any ice crystals that have begun to form on the sides and bottom of the pan. Place the pan back in the freezer and repeat this procedure, scraping and mixing every 20 – 30 minutes for a total of 3 – 4 hours.
4. Once mixture is thoroughly frozen, you should end up with light, fluffy flakes that look like coarse snow or hail.
5. Meanwhile, for the cake, preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan; set aside.
6. In a large bowl, combine both flours, sugar, ground fennel seeds, baking powder, baking soda, and salt. Whisk thoroughly to distribute.
7. Separately, mix the coffee, oil, and vanilla extract. Gently pour the liquid ingredients into the bowl of dry, and mix until no large lumps remain.
8. Transfer the batter to your prepared pan and sprinkle evenly with cacao nibs. Bake for 16 - 20 minutes, until a skewer inserted into the center comes out clean. Cool completely.
9. For the candied rose petals, gently separate the petals; discard the stem. Use a pastry brush or paintbrush (used only for food, please!) to carefully apply the aquafaba to each petal before tossing them with the sugar. Once fully coated, it may be easiest to retrieve them using tweezers, to prevent all the sugar from just falling back off.
10. Lay them out on a baking sheet in a single layer, allowing enough space for air to circulate. Let dry at room temperature for 2 – 6 hours, depending on how humid your climate is. Use within 2 – 3 days for best results.
11. Finally, to make the matcha sugar, simply mix together the matcha and sugar in a small bowl. Done.
12. To bring everything together, cut away the edges of the cake before slicing into four equal rectangles. For each serving, place one rectangle on a plate and top with a few generous spoonfuls of the granita. Spoon about 1 - 2 teaspoons of the matcha sugar over the center, top with a few candied rose petals, and plant a sprig of fresh mint right in the middle of it all. Serve immediately before the snow all melts!

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Navitas Organics Cacao Nibs, 8 oz. Bag — Organic, Non-GMO, Fair Trade, Gluten-Free
• 
  Demerara Baking Sugar, 16 Oz
• 
  Jade Leaf Matcha Green Tea Powder - USDA Organic, Authentic Japanese Origin - Classic Culinary Grade (Smoothies, Lattes, Baking, Recipes) - Antioxidants, Energy [1 Ounce (30 Gram) Starter Size]