Ingredients
For the cake:
1 1/2 cups almond meal
1 cup all-purpose flour / maida
3/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cardamom pdr
1/4 tsp salt
1/2 cup coconut yogurt is readily available
1/2 cup plant-based milk (like almond or oat)
1/4 cup melted coconut oil
1 tsp rose water
1 tsp vanilla extract
Zest of 1 lemon
For the glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
For garnish:
1/4 cup chopped pistachios
Dried rose petals
Directions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper to prevent sticking.
Prepare the Dry Ingredients: In a large mixing bowl, whisk together the almond meal, all-purpose flour, sugar, baking powder, baking soda, cardamom, and salt until evenly combined.
Combine the Wet Ingredients: In a separate bowl, whisk together the coconut yogurt, plant-based milk, melted coconut oil, rose water, vanilla extract, and lemon zest. The mixture should be smooth and fragrant.
Mix the Batter: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing to ensure the cake remains light and tender.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.
Make the Lemon Glaze: In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, until the glaze reaches a smooth and pourable consistency.
Glaze and Garnish: Carefully drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. Top with chopped pistachios and a sprinkle of dried rose petals for an elegant, romantic finish.
Tips
For a deeper rose flavor, add an extra 1/2 tsp of rose water to the glaze.
Toast the pistachios lightly for enhanced flavor and crunch.
This cake pairs wonderfully with a hot cup of tea or coffee.
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