Pistachio cake

Pistachio cake

Pistachio cake

Some recipes go through bursts of popularity. Right now, it seems that pistachio cake is having its moment of glory.

There are dozens of recipes for pistachio cakes doing the rounds online. I saw so many of them, day after day, I eventually gave in and thought, “right, I’m going to make one now!”

I like this particular recipe for two reasons: (1) it’s got relatively little sugar in it, and (2) it makes a green cake.

I know, I’m such a child at heart 🙂

 

Ingredients
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup pistachios, shelled
  • 1 cup spinach leaves, roughly chopped
  • ¼ cup coconut oil, melted
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup caster sugar
  • ¾ cup soya or almond milk
  • ½ cup soya or almond milk mixed with 1 tablespoon white wine (or apple cider) vinegar
  • 1 teaspoon rose water
  • For the topping:
    • 1 cup chopped pistachios (some crumbs, some larger pieces, some rubble)
    • 1 cup icing sugar
    • 2 teaspoons of water

 

Method
  1. Heat the oven to 170°C/350°F and then grease/line a 2lb loaf tin.
  2. Now we’re going to make three separate mixtures and, at the end, we will combine them together:
    “Mix No.1”: Sift the flour, baking powder and salt in a bowl. Mix and put to one side.
    “Mix No.2”: Pour the white wine vinegar into the ½ cup of soya or almond milk and whisk until curdled. Put to one side.
    “Mix No.3”: Using a food processor or blender, grind the pistachios into a powder. Add in the melted coconut oil, almond and vanilla extracts, rose water, and blend for ten seconds. You’ve got a nice paste that smells amazing, no? Then add the chopped spinach, the sugar and ¾ cup of soya or almond milk to the processor and blend until smooth.
    Now you’ve got three mixtures so we can start assembling:
    First add Mix No.2 (the curdled milk) to the bowl with Mix No.1 (the flour). Next add Mix No.3 (the food processor) into the bowl too. Stir everything together briefly. It’s quite a wet cake mixture.
  3. Pour the cake mixture into your prepared tin and bake for 35-40 minutes until a knife comes out clean.
  4.  Leave it to cool in the pan for a few minutes, then take it out and let it cool on a wire rack.
  5. The topping: Once the cake has cooled, mix together the icing sugar with two teaspoons of water, and stir until thick but spreadable. Cover the top of the cake with the icing and, while still wet, sprinkle with chopped pistachios. Let the icing set for at least an hour before cutting the cake.

 

Notes:

2016-05-07 22.46.02This recipe is adapted from the many pistachio cake recipes currently doing the rounds but personally I like this version on One Green Planet. Thank you!

 

Like this? Try these recipes next:

Bakewell Tart (vegan, dairy-free and damn delicious)

Vegan Rum & Raisin Cake

Ginger Chocolate Brownies

 

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