Almond & Pistachio Sponge
A lovely warming sponge cake packed full of heart-healthy nuts and topped with fragrant dried rose petals and a sweet citrus glaze.
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Preparation time
15 min
Cook time
45 min
Total time
60
Meal
- vegan-desserts
Servings
6
Ingredients
For the cake
1 cup of organic self-raising, gluten-free flour blend
1¼ cups ground almonds
¼ cup pistachios
1 tsp gluten-free baking powder
1 cup almond milk
⅔ cup coconut sugar
⅔ cup coconut oil
6 tbsp warm water
2 tbsp ground flaxseed
2 tsp ground cinnamon
2 tsp rose water
1 tsp lemon juice
1 tsp ground cardamom
1 tsp vanilla extract
Pinch sea salt
To decorate
1 tbsp dried rose petals
1 tbsp pistachios, roughly chopped
1 tbsp maple syrup
½ tbsp lemon juice
Instructions
- Preheat the oven to 180°C or 160°C for a fan assisted oven. Line a 7-inch cake pan with baking parchment.
- To prepare the cake batter, add the pistachios to a food processor and blitz to a heavy crumb consistency. Add the pistachio crumbs to a large mixing bowl and sift in the gluten-free flour. Add the ground almonds, baking powder, cinnamon, cardamom and salt. Mix together well to combine.
- Add the ground flax to a small bowl with the warm water. Stir together to combine, creating a flax ‘egg’. Set aside whilst you prepare the rest of the cake.
- Cream the coconut oil and coconut sugar together in a mixing bowl or food processor. Add in the flax egg, vanilla extract, rose water and lemon juice. Mix until smooth.
- Slowly drizzle the almond milk into the wet ingredients a little at a time, stirring until smooth and well combined.
- Add the wet ingredients into the dry ingredients and beat together well until smooth.
- Spoon the cake batter into the lined cake tin and level with the spatula.
Transfer the cake to the oven for 40-50 minutes or until golden brown all over, cooked through and a skewer comes out clean. - Whilst the cake is cooking, whisk together the maple syrup and lemon juice.
- Once the cake is cooked but still warm, drizzle over the lemon juice and maple syrup mix then scatter over the rose petals and crushed pistachios.
- Serve warm.
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