Pistachio Cake with Saffron Rose Cream
Indulge in the lavish flavors of this vegan pistachio cake, a moist confections scented with cardamom and topped with a delicate saffron rose cream. The nutty richness of pistachios perfectly complements the floral notes, creating a luxurious dessert that impresses and satisfies. Ideal for special occasions, this cake is not just food; it's a delectable celebration of plant-based ingredients.
ingredients
- 1 ½ cups all-purpose flour
- 1 cup raw pistachios, shelled and divided
- 1 cup granulated sugar
- ¾ cup almond milk
- ½ cup vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cardamom powder
- ¼ teaspoon salt
- 2 tablespoons apple cider vinegar For the saffron rose cream:
- 1 cup coconut cream, chilled
- 2 tablespoons rose water
- 1 tablespoon maple syrup
- A pinch of saffron strands
- 1 teaspoon vanilla extract
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2.
In a food processor, grind ½ cup of pistachios into a fine powder. Set aside.
- 3.
In a large bowl, mix flour, ground pistachios, sugar, baking powder, baking soda, cardamom, and salt.
- 4.
In another bowl, whisk together almond milk, oil, and vinegar.
- 5.
Combine the wet and dry ingredients, mixing until smooth. Pour into the prepared cake pan.
- 6.
Bake for 30-35 minutes or until a toothpick comes out clean. Let cool.
- 7.
For the saffron rose cream, whisk together the coconut cream, rose water, maple syrup, saffron, and vanilla until smooth and creamy.
- 8.
Once the cake is cool, frost with the saffron rose cream and sprinkle the remaining chopped pistachios on top.
- 9.
Slice and serve, enjoying the fragrant layers of flavor!
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