A Good Time In Los Angeles Celebrating Women Leaders in Cannabis

I recently traveled to Los Angeles to participate in an event with Fleur Marche, a cannabis apothecary. It was my first time in LA (am I the only one?!) and thoroughly enjoyed the beach town of Venice. I walked to the beach every morning grabbing a cup of coffee along the way, ate my way through Venice, toured local dispensaries, and had the best time at both Rosebud’s Wake + Bake event I hosted, and Fleur Marche’s Learn Your CBDs event.

Wake + Bake

I booked a cute AirBnB about a mile from the beach with beautiful outdoor space and really wanted to make the most of my time in LA, so I hosted a Wake + Bake event. 

10 of my favorite LA women in weed stopped by my place (meaning we hung out for nearly 5 hours!) for delicious bites and conversation.

Chef Blaire Flory created a citrus olive oil cake with whipped mascarpone, CBD-infused berry compote, toasted hazelnuts, and dehydrated oranges, almond-flour southern-style biscuits with whipped butter and berry compote, grain-free donuts with salted-caramel glaze, and a pasture-raised prosciutto and chèvre frittata. 

The best part? Everyone that owns a cannabis brand ended up setting up a small display to show off their goods and I couldn’t have been happier!

Drooling over the citrus olive oil cake? We’re sharing the yummy recipe at the bottom of this post!

Fleur Marche’s Learn Your CBDs

Fleur Marche is a modern day cannabis apothecary. They are rooted in similar values as Rosebud with quality at the top. All products carried at Fleur Marche must meet a specific list of requirements and pass their own third-party lab tests. To educate their customers, the Fleur Marche team created an event series, Learn Your CBDs, where the founders of the brands they sell offer CBD experiences and education. This iteration of the event took place at the Santa Monica Proper Hotel with brand partners Rosebud CBD, Mary’s Nutritionals and Foria.

Guests enjoyed delicious drinks and bites with the option to add CBD to any drink at the Rosebud table.

After guests had a chance to mingle and explore the brands, a brief CBD and Women’s Health panel began with the three brand partner founders. Guests learned the basics of CBD, how it may help you lead a more balanced life, and ways to incorporate CBD specifically for women’s health.

All in all our first trip to LA was a huge success and we can not wait to go back!

Now for that recipe…..

Citrus olive oil cake 

Cake ingredients:
  • 1 cup mild, citrusy olive oil (it’s worth spending a little money on a nice oil – anything too intense will lead to a weird cake)
  • Couple of pieces of citrus (lemons, oranges, and limes all work)
  • 6 eggs
  • 3/4 cup coconut flour
  • 2 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract (optional)
  • 3/4 cup coconut sugar
Almond “Mascarpone” and Berry Compote ingredients:
  • One package of almond cream cheese (if not dairy-free, use regular mascarpone and simply omit the coconut milk and follow the same instructions)
  • One can full-fat coconut milk (omit if using mascarpone)
  • Vanilla extract
  • 1 cup of powdered erythritol
  • 3 cups berries of choice (you can use frozen!)
  • Few dashes of fresh lemon or other citrus juice
  • 1/3 cup hazelnuts (optional)
  • Rosebud CBD
  • Thin slices of orange for decoration (optional)
Cake instructions: 
  • Preheat oven to 350F
  • Whisk all of the dry ingredients together. 
  • Using a microplane or a fine grater, grate in some citrus zest. About 2 to 3 tablespoons worth and whisk into the dry mix. 
  • Using a standing mixer, hand-mixer, or your own arm strength, whisk the eggs until they’re more than three times their original volume. This will take longer by hand, but don’t give up. 
  • Add the olive oil, vanilla (if using), and a few squeezes of the citrus (roughly 3 tablespoons) to the eggs and mix. 
  • Carefully add the dry ingredients into the wet. 
  • Line an 8 or 9-inch cake, pie, or springform pan with parchment paper and pour in the batter. 
  • Put in the oven for about 30 minutes, but keep an eye on it— it very much depends on your oven. It should be golden on the edges. Let cool. The cake will be very very moist, don’t mistake it for not being cooked. 
  • If using hazelnuts, put them on a sheet pan and preheat your oven to 400F as the cake is cooling. Pop them in the oven, and keep a close eye on them, they’ll be perfectly toasted in around 4 minutes, but they burn quickly. Let cool, roughly chop, and put aside. 

For the almond mascarpone and berry compote, make it while the cake is in the oven and cooling:

  • Put the berries in a medium saucepan with about two cups of water. Let come to a simmer and cook until they became jammy. Add a dash of lemon and some powdered erythritol, to taste. Set aside to cool. 
  • In a large mixing bowl, add the almond cream cheese and whip with a hand mixer or a hand whisk until it becomes creamy and spreadable. 
  • Add about 1/3 cup of the full-fat, 1/2c powdered erythritol, and vanilla and mix again. 
  • Taste once smooth and mixed well together. Add more coconut milk if it’s too thick, and continue adding erythritol until it’s sweet enough to your liking. Add a splash of lemon juice. 
  • It should taste like a slightly thinner cream cheese frosting with a hint of tang. 
  • Option – add in some Rosebud CBD!
  • Once cake is cool, spread frosting around the top of the cake.
  • Spread some berry compote on top, I’m pretty generous with my schmear. 
  • Sprinkle toasted hazelnuts over the cake and place orange slices around. 
  • ¡Voila!

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