SERVES 8-12
Spring means flowers and entertaining. Why not combine the two in one delicious dessert?
Whether it’s a fancy dinner party, a picnic, or just a nice weekend treat, this Rosewater Pistachio Cake is sure to satisfy with its impressive looks and addictive taste.
With at least 6 grams of protein per serving from healthy ingredients like almonds, pistachios, and orange juice, we might even go as far as to call this a healthy treat. Swap out the all-purpose flour for coconut, almond, or rice flour for a delicious gluten-free treat!
We love this cake for afternoon tea, or even for a decadent breakfast!
Ingredients
1 cup (2 sticks) vegan margarine
1 cup organic sugar
Egg Replacer for 3 eggs (follow directions on package)
1 cup almonds, finely ground
3/4 cup pistachios, finely ground
1/2 cup orange juice
1 Tbsp orange zest
5 tsp rose water
1 tsp baking powder
1 cup all-purpose flour (use rice, coconut, or almond flour for a gluten-free version!)
1/4 cup pistachios, coarsely chopped
1/4 cup frozen raspberries
Decorating
1/2 cup powdered sugar
1/2 cup dried raspberries
1/4 cup pistachios, coarsely chopped
Prep
Preheat the oven to 350°.
Lightly oil the bottom of a 9” cake tin.
method
In a large bowl, beat together vegan margarine and organic sugar until light and creamy.
Add the egg replacer according to package instructions, beating after the addition.
Add the finely ground pistachios and almonds and mix to fully incorporate.
Add the orange juice, orange zest, rose water, and baking powder and mix well.
Add in the flour, folding to carefully incorporate.
Fold in 1/4 cup of the coarsely chopped pistachios and the frozen raspberries.
Pour into the prepared cake tin.
Bake for 30 to 40 minutes or until the top is firm to touch and golden brown.
Cover with aluminum foil and continue to bake until the cake is completely cooked (use the tooth pick test).
Allow to cool for a few minutes in the tin, then remove from the pan to let cool.
Decorating
Once the cake is mostly cooled, sprinkle with powdered sugar using a sifter to evenly distribute. Add more sugar at the center.
Use the remaining coarsely chopped pistachios and dried raspberries to decorate the top of the cake.
Notes + Serving Tips
Slice into wedges like a pie, serve and enjoy!
