Middle Eastern · dessert
Rose-Scented Pistachio Honey Cake A grain-free cake made with almond and pistachio flours, sweetened with honey and flavored with lemon, cardamom, and saffron, topped with a rose-scented whipped cream.
total 2 hr
prep 1 hr 30 min
cook 30 min
servings 4 Original recipe on nourishingjoy.com
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Back to 4 servings 4 eggs, separated 2 tbsp lemon zest OR 1 tablespoon lemon extract 0.5 cup honey 1 cup almond flour, I recommend [this brand] above all others, or you can grind your own 0.5 cup ground pistachios, about 60-80 pistachios - see directions below 2 tbsp coconut flour 1 tsp ground cardamom 1 tsp baking powder 1 tsp apple cider vinegar 1 tsp cream of tartar 2 cup heavy whipping cream, coconut cream may be substituted for a dairy-free version 2 tbsp beet juice, adjust to desired shade or [see how to make homemade food coloring] 1 very small pinch saffron, optional 1 tbsp rosewater, more as desired
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1 Step 1: Preheat the oven to 350ºF and liberally grease a 9-inch round springform pan. Set aside.2 Step 2: Shell and grind enough pistachios to equal 1/2 cup of ground pistachios, about 60-80 pistachios. Repeat with almonds, if necessary.3 Step 3: Separate your eggs, placing the yolks in a large mixing bowl and the whites in the bowl of an electric mixer, making sure the bowl and whisk attachment are absolutely bone dry. Set the electric mixer aside.4 Step 4: Add the lemon zest and honey to the bowl with the egg yolks. Beat with a whisk until smooth and set aside.5 Step 5: In a second bowl, combine the almond flour, pistachio flour (ground pistachios), and coconut flour with the cardamom, saffron, and baking powder. Mix well, then pour into the egg yolk mixture and combine well. At this point, lift the whisk to observe the mixture. If the mixture runs or drips off the end fairly smoothly, just let it be, but if the mixture is so thick that it sort of 'plops' off the end of the whisk instead of flows, add one more whole egg to the mixture and whisk again. (The mixture WILL be quite thick - you just want it to look more like a batter than a dough.) Set aside.6 Step 6: Now beat the egg whites. Have the vinegar and cream of tartar at the ready, then turn the mixer to low and slowly increase its speed to high. Once bubbles begin to appear, add the vinegar and cream of tartar and continue beating until soft peaks form. Do not overbeat or your cake will more easily deflate during baking (which won't affect the flavor or texture, it will just be... flatter!).7 Step 7: Fold the egg whites carefully into pistachio-egg yolk mixture in several additions but handling the batter as little as possible. Scrape the finished batter into the prepared springform pan and bake until the entire top is golden brown, the middle no longer jiggles, and the sides have begun to pull away from the sides of the pan, about 25-30 minutes.8 Step 8: Meanwhile, make the rose-scented cream. Clean out the bowl of the electric mixer and pour in the cream. Add the saffron, if using, and stir slowly until the cream has yellowed, then increase the speed to high and beat until it begins to thicken. Add the rosewater and the beet juice, then continue to beat until thick, billowy clouds form. Set aside in the refrigerator.9 Step 9: Remove the cake from the oven and let cool completely in the pan. Once cool, pop open the springform and remove to a platter.10 Step 10: To serve, decorate each slice with a dollop of rose-scented cream and whole, shelled pistachios.getsaucepan.com/r/59f7b1e1-b913-4f14-9fe4-e2edb84a1e27 · Original: https://nourishingjoy.com/persian-love-cake-rose-pistachio-honey-cake/
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