These days, while Maja and I thought about what cake we could prepare this Sunday, a good friend from London came to us. She told us that she had prepared a phenomenal cake with pistachios and rose water, which is vegan and gluten-free, and offered to pass the recipe to us.
Gluten-free cake with pistachios and rose water
- 1 cup of pistachio (125g)
- 2/3 cup of oat flour (80g)
- 1/4 cup of glutenfree flour
- 1/4 tbsp of potassium salt
- 1 tbsp powder for baking
- 1/2 tbsp of nutmeg
- 1/2 cup of herbal yogurt (120ml)
- 1/3 cups of syrup agave (80ml)
- 1 cup of cashews (150 g, previously submerged in water minimum 6 hours)
- 3 spoons of agave syrup
- 1/2 cup of almond milk
- 1/2 tbsp of rose water
- a couple of drops of red food color
Blend pistachios, then add oat flour, non-gluten flour, baking powder, and nutmeg. When a homogeneous mixture is obtained, add yogurt and syrup agave, so mix well. Pour the mixture into an already lubricated mold, and you can put baking paper in order to easily remove the cake from the mold. Stove in a preheated oven at 180 degrees Celsius for 30 minutes, depending on the oven strength. Leave the baked cake to cool down. How to know that the cake is baked-Stab the cake with a toothpick, if the ingredients do not stay on the toothpick, the cake is baked.
If you can not find raw, unsalted pistachios, buy roasted and do not add salt as per recipe.
Cashews are soaked in water and left for at least 6 hours or overnight. Apply cashews and blend together with other ingredients. Cover the filling over the cooled cake and decorate as desired.
We decorated it with pistachios and pomegranate 🙂
Thanks dear Katarina on the forwarded recipe, and thanks to my dear Maya that she spend another week making me this wonderful treat.