Pistachio cake with orange blossom water

Name: Pistachio cake with orange blossom water
Total time: 90 min
Ingredients: 160 millilitres vegetable oil, plus extra for oiling the cake tin; 250 grams caster sugar; 180 millilitres soya yoghurt; 1 teaspoon orange blossom water; 1 teaspoon vanilla extract; 2 tablespoons orange zest, finely grated; 100 grams finely ground pistachio nuts, plus extra shelled and crushed to decorate; 200 grams self-raising flour; 30 grams cornflour (cornstarch); 1 teaspoon baking powder; 2 teaspoons ground cardamom; 1/4 teaspoon fine sea salt; 120 millilitres soya milk; Frosting; 100 grams non-dairy butter, softened; 200 grams icing sugar, sifted; 1/2 teaspoon orange blossom water; 1/2 teaspoon vanilla extract; squeeze lemon juice

www.nzwomansweeklyfood.co.nz

This moreish pistachio cake is ideal for afternoon tea. It is equally delicious whether you are vegan or not.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

160 millilitres vegetable oil, plus extra for oiling the cake tin
250 grams caster sugar
180 millilitres soya yoghurt
1 teaspoon orange blossom water
1 teaspoon vanilla extract
2 tablespoons orange zest, finely grated
100 grams finely ground pistachio nuts, plus extra shelled and crushed to decorate
200 grams self-raising flour
30 grams cornflour (cornstarch)
1 teaspoon baking powder
2 teaspoons ground cardamom
1/4 teaspoon fine sea salt
120 millilitres soya milk
Frosting
100 grams non-dairy butter, softened
200 grams icing sugar, sifted
1/2 teaspoon orange blossom water
1/2 teaspoon vanilla extract
squeeze lemon juice