Rose, Pistachio and Cardamom Cake.
The Middle East as always held a fascination for me.
The smell of incense, the sultry heat, the spices the colours. I've been to Egypt and Dubai but I've always dreamed of Morocco and Turkey.
For now, the closest I am getting is food.
This cake I think, might just be the best cake I have EVER made. And that's saying something because I do make pretty good cakes.
Rose, Pistachio and Cardamom Cake
175g of almond meal
150g or pistachios - raw and shells off
100g of cashews - raw
1/2 cup olive oil
1/2 cup raw honey
7 cardamom pods - seeds only
3 1/2 tablespoons of natural rose water (get it from the health food store)
the zest of 1 lemon (about 1 tablespoon)
the juice of 1/2 a lemon (about 2 tablespoons)
1 teaspoon of vanilla
1 teaspoon of baking soda
Food processor or thermomix
Cake tin with a hole in it (I think it is call a bunt tin?)
Make me up
Pre heat your oven to 160degC.
Place all of your ingredients in your food processor or thermomix and blitz together till you have a smooth batter (speed 10/5 min).
Transfer your cake batter into your tin and smooth out the top. Place your cake into the oven for 40-50min, it's ready when the top is springy and golden and a cake skewer comes out clean.
Allow to cool in the tin for 5 min (this allows steam to build up under the cake so it tips out easier) and then carefully tip the cake out onto a serving platter. Serve warm or room tempertaure with a dollop of coconut yogurt.
Love cake? Have you checked out my paleo cake e-cookbook? Get the recipes for a lamington cake, a humming bird cake and a double chocolate cake, complete with icings and decoration tips here.