Roxannah’s Pistachio Cake | Tessa Afshar

Ingredients

• 2 cups whole wheat Einkorn flour
• 2/3 cup ground pistachios
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 ½ teaspoon of cardamom
• 3 large eggs, at room temperature
• 1 1/4 cup oat/almond milk with a splash of lemon
• 6.5 TBSP butter melted and cooled
• Syrup from above
• 1 ½ teaspoons rose water