Rose and Pistachio Cake

by Edward Daniel
Moist pillowy Rose and Pistachio Cake recipe; with cardamon and citrus lemon in a polenta pistachio pastry. Edward Daniel ©.

Moist pillowy Rose and Pistachio Cake with cardamon and citrus lemon in a polenta, quinoa and pistachio pastry.

Heighten your sensual appetite. And, elevate your erogenous fantasies.

This dish will annihilate your belief that vegan food can’t be fantastically yummy.

Make this:

  • When you’ve just got that “get out of bed look” and want to hoist your long-time partner back into bed with a taste sensation
  • When you’ve got a lavish birthday party. Surely, the kiddies deserve a little extra, something grand and rather special
  • When you’ve got a long road trip ahead and a little merry treat that’ll keep those hunger pangs at bay. You are driving. And, have a destination to reach, after all

Rose and Pistachio Cake was inspired when working in Bristol. St. Nicholas Market had a fluster of some lovely delis and cake shops. I had tried one similar cake dish but that had pomegranates in addition. I have wanted to create this cake but added cardamon and lemon to give it a bit of umph.

This cake is vegan and gluten-free.

What equipment to use

For this recipe, I suggest:

High speed blender

Oven

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Moist pillowy Rose and Pistachio Cake recipe; with cardamon and citrus lemon in a polenta pistachio pastry. Edward Daniel ©.

Rose and Pistachio Cake

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Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )

Ingredients

  • 100g polenta
  • 100g pistachios
  • 100g quinoa
  • 25g oats
  • 50g flaxseeds
  • 60g tapioca flour
  • 150g unrefined cane sugar
  • 6 cardamoms
  • 1tsp baking soda
  • Pinch of salt
  • 185ml olive oil
  • 125ml filtered water
  • ½ lemon, juice
  • 1tbs rose water

Instructions

  1. Preheat the oven to gas mark 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  2. Brew coffee and set to cool to one side.
  3. Line a 9-inch cake round tin with olive oil and parchment paper.
  4. In a high-speed processor grind the quinoa, pistachios, oats, flaxseeds and cardamon and sugar.
  5. Transfer to a large mixing bowl. Toss in the baking soda and salt. Use a spatula to combine.
  6. Pour in the olive oil, water and rose water. Combine well.
  7. Pour in the lemon juice and fold the mixture into the cake tin.
  8. Cover with aluminium foil and bake in the oven for 25 minutes. Remove from the oven and the aluminium foil.
  9. Bake uncovered for further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
  10. Allow the cake to cool. Gently remove from the tin to a wire rack to cool entirely.
  11. Serve at room temperature. Decorate with chopped pistachios and rose petals.

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