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Introduction:
Embrace the enchanting flavors of the Middle East with this Pistachio Cardamom Rose Loaf. A perfect marriage of nutty pistachios, aromatic cardamom, and floral rose, this vegan and gluten-free dessert is topped with a vibrant pink frosting made from cashews and beetroot powder for color. It’s a celebration of textures and tastes, promising a delightful culinary journey in each slice. Whether it’s for a special occasion like Mother’s Day or a luxurious treat to accompany your afternoon tea, this loaf cake is sure to impress.
Ingredients:
For the Loaf:
- 1 cup (240ml) unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup (60g) pistachios, finely chopped
- 2 tablespoons rose water
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons rose water
- Crushed pistachios, for garnish
- Dried rose petals, for garnish
Directions:
- Preheat oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- Mix almond milk and apple cider vinegar. Set aside for 5 minutes to curdle.
- In a large bowl, whisk together sugar, oil, vanilla extract, and almond milk mixture until well combined.
- Sift in flour, baking powder, baking soda, salt, and cardamom. Stir until just combined. Fold in chopped pistachios and rose water.
- Pour batter into prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and rose water until smooth. Drizzle over cooled loaf. Sprinkle with crushed pistachios and dried rose petals before serving.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 295 kcal | Servings: 12 servings
FAQs:
Q1: Can I substitute the beetroot powder with something else for the frosting? A1: If beetroot powder is not available, pink food coloring can be used as an alternative to achieve the desired vibrant hue for the frosting.
Q2: What makes this loaf cake both vegan and gluten-free? A2: The cake is made with ground pistachios, oat flour, gluten-free plain flour, and sweetened with maple syrup. Coconut yogurt is used instead of oil, adding moisture without heaviness. The frosting is cashew-based, avoiding dairy, and the cake avoids gluten-containing ingredients.
Q3: Can I use store-bought oat flour and pistachio meal? A3: Yes, store-bought oat flour and pistachio meal can be used for convenience. Ensure the pistachio meal is unsalted and the oat flour is certified gluten-free if necessary.
Q4: How can I store this loaf cake? A4: This Pistachio Cardamom Rose Loaf can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
Q5: Is there a substitute for maple syrup in the recipe? A5: Agave syrup can be a suitable vegan alternative to maple syrup, though it may slightly alter the taste.
Conclusion:
The Pistachio Cardamom Rose Loaf is more than just a cake; it’s an exploration of flavors that are both intricate and harmonious. Drawing inspiration from the rich culinary traditions of the Middle East, this loaf cake offers a unique taste experience with its blend of pistachio, cardamom, and rose. Its vegan and gluten-free composition makes it an inclusive option for various dietary preferences. Delightful to look at and even more delightful to eat, this loaf is a testament to the creativity and versatility of modern baking, proving that indulgence and healthfulness can indeed go hand in hand.
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