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