Gluten-Free Pear and Pistachio Rose Cake
Gluten-free cakes are often, well, dry and cardboard-y. (There, we said it.) That’s why we love Nigella Lawson’s surprisingly moist version. Pureed pears keep the cake tender, and a dash of...
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Cooking tools:
- Food processor
- Springform pan
- Cake tester
- Pastry brush
- Cooling rack
- Oven
- Spatula
- Parchment paper
- Aluminum foil
- Measuring cup
- Measuring spoon
- Plate
- Mixing bowl
Ingredients
- Cake
- Vegetable oil
- 1 cup sugar
- ¾ cup shelled pistachios
- 1 pound Bartlett pears, cored and chopped
- 2 cups fine almond flour
- 6 large eggs, at room temperature
- 1½ teaspoons gluten-free baking powder
- 1½ teaspoons rosewater
- 2 teaspoons apricot preserves
- ½ teaspoon lemon juice
- ½ teaspoon rosewater
- Finely chopped pistachios
- Edible rose petals
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