The story behind this classic pistachio-rose dessert tells of a Persian woman who wanted a prince to fall in love with her, so she made a cake with a love spell, and thus, this exquisite, enchanted bake was born. Get the veganized version of this recipe The Vegan Cake Bible cook book
do you want:
½ cup vegan butter
¾ cup super fine sugar
¼ cup rose water, divided
1 teaspoon vanilla bean paste
1 teaspoon lemon extract
Zest of 1 lemon
⅓ cup plain soy milk
1 tablespoon white vinegar
1⅓ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon of baking soda
½ teaspoon of salt
Half a teaspoon of xanthan gum
1 tablespoon cardamom
½ cup almond flour
1 cup powdered sugar
2 tablespoons lemon juice
Chopped pistachios and dried rose petals for garnish
what do you do:
- Preheat oven to 350 degrees. Grease and line an 8-inch springform cake pan with parchment paper, then grease again and dust with flour, tipping to dump excess.
- In a heat-proof bowl, melt the butter in the microwave in 15-second intervals, stirring in between. In a small bowl, transfer the melted butter, add the sugar and stir until the sugar dissolves. Add 3 tablespoons of rosewater, vanilla bean paste, lemon extract, and lemon zest and stir until fully combined.
- In a separate small bowl, whisk the soy milk and vinegar until the mixture thickens, then add to the melted butter mixture, stirring to combine.
- In a large mixing bowl, stir in the flour, baking powder, baking soda, salt, xanthan gum and ground cardamom, then the almond flour. Make a well in the middle of the dry ingredients. Pour into the wet mixture and stir until combined.
- Pour the batter into the prepared cake pan, then transfer to the middle rack of the oven and bake for 35 minutes, or until golden brown and the top springs back when lightly pressed. Let the cake cool in the pan for at least 15 minutes, then turn out onto a cake rack to cool completely.
- Place powdered sugar, lemon juice, and remaining 1 tablespoon rosewater in a small bowl and stir until combined. Pour the glaze over the cooled cake and garnish with pistachios and dried rose petals.