This beautiful rose, pistachio and cardamom cake is made from 100% wholefood ingredients and unrefined sugar. If you are a fan of these flavours, you will love this cake. No baking involved! Nutritious and delicious, and fantastic for special occasions.
Rose, Pistachio and Cardamom Cake. GF. V VePrint This
- For the cake:
- 250g Walnuts
- 100g Pistachios
- 100g Ground Almonds
- 1 Tsp Cardamom Seeds
- 120g (two 60 g bags) Honey Munchy Seeds
- (buy ready packed, or drizzle sunflower and pumpkin seeds with honey and bake in the oven for 10 minutes)
- Zest of one Lemon
- 100g Desiccated Coconut
- 60g Melted Coconut Oil
- 200g Dates
- 50g Apricots
- 1 Tsp Vanilla Essence
- 2 Tbsp Maple Syrup
- A little water
- For the frosting:
- 50g Melted Coconut Oil
- 100g Coconut Cream
- 150g Cashews (soaked in boilng water for an hour and drained)
- 1 Tsp Beetroot powder
- 2 Tbsp Maple Syrup
- 1 Tbsp Agave Syrup
- 1 Tbsp Lemon Juice
- 2 Drops of rose essence or 2 Tsp of rose water
- Pomegranate seeds and rose petals to decorate.
You will need a blender and a loaf tin, greased with coconut oil.
Put the walnuts, pistachios, honey seeds and cardamom into blender and pulse until breadcrumb consistency. Be careful not to over-process the nuts, you want them to retain some of their texture. Set the nuts aside in a large mixing bowl and add the ground almonds, desiccated coconut, and lemon zest.
Pop the dates and apricots in the blender and whizz them up until they are chopped up and sticky.
Melt the coconut oil, and then add the oil, maple syrup, and vanilla extract, along with the date and apricot mix to the mixing bowl along with the nuts and mix in well. Add a little water if it’s too dry. The cake mixture should be a little bit crumbly but stick together when pressed in between your fingers.
Press the mixture into the greased tin. Place the cake base in a freezer for an hour before making the icing.
To make the icing:
Drain your cashews off well and pat dry and then add the cashews, coconut cream, melted coconut oil, maple syrup, agave syrup, lemon juice, beetroot powder and rose essence into a high-speed blender. Blend on high until the icing is smooth and creamy. You will need to keep blending for about 5 minutes.
Remove the cake tin from the freezer, slide a knife around the sides and pop the cake out on a dish. Pour and spread the icing on top so that it drips down the sides. Cover loosely with cling film to avoid freezer burn and place the cake back into the freezer for about 4 hours to let the frosting firm up. Once frozen take out, allow to thaw slightly and top with pomegranates seeds, rose petals and whatever you like before slicing up to serve.