Persian Pistachio-Rose Love Cake
The aromas of cardamom and rose perfume this light-and-tender vegan almond cake that’s showered with crunchy pistachios and dried rose petals for an elegant finish.
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Cooking tools:
- Springform pan
- Oven
- Microwave
- Parchment paper
- Mixing bowl
- Whisk
- Sifter
- Spoon
- Measuring cup
- Measuring spoon
- Microplane
- Cooling rack
- Chef's knife
- Cutting board
Ingredients
- ½ cup
- vegan butter
- ¾ cup superfine sugar
- ¼ cup
- rosewater
- , divided
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon extract
- Zest of 1 lemon
- ⅓ cup
- plain soy milk
- 1 tablespoon white vinegar
- 1⅓ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 1 tablespoon ground cardamom
- ½ cup almond flour
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Chopped pistachios and dried rose petals, for garnish
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