Rose and Pecan Forest Moss Cake

This is my version of Paul Hollywood's forest moss cake. It is a dark brown sugar cake topped with a rose water flavoured sour cream, then cake crumbs and chopped pecans.

My take on the Polish cake is not one Popeye would be eyeing up as it skips the addition of spinach. But the combination of the rose water, earthy pecans and dark brown sugar molasses flavours are absolutely delicious and perfect for autumn. The soured cream is sweetened just enough so it adds a light creaminess with only a little of its characteristic tang. The balance of flavours is spot on and I like its rustic and casual look.