From theguardian.com
This dairy-free cake with a macaroon-like texture combines some favourite flavour profiles with seasonal rhubarb for a touch of sharpness
The combination of pistachio, rose and cardamom has to be one of my favourite flavour profiles in sweets, desserts and drinks. I can’t get enough of it, not least because it reminds me of my achilles heels: Indian burfi and ice-cream-filled falooda. This dairy-free cake is a love letter to those treats, with the addition of seasonal vibrant rhubarb adding a welcome sharpness. I’ve used the liquid from a tin of chickpeas to help bring the sponge together, which gives it an almost macaroon-style texture. Just be sure to leave the cake to cool completely, otherwise the sponge will be damp when you cut into it.
Rhubarb, cardamom and pistachio cake
Prep 10 min
Cook 1 hr 15 min
Cool 30 min
Serves 8
200g rhubarb, trimmed
260g caster sugar
150g shelled pistachios
¼ tsp sea salt
½ tsp ground cardamom
60ml chickpea water (AKA aquafaba)
90ml olive oil
2 tbsp rose water
100ml plant-based milk
250g self-raising flour, sifted
1 tsp baking powder
Heat the oven to 200C (180C fan)/390F/gas 6, and grease and line the base of a 20cm springform cake tin. Cut the rhubarb into 3cm lengths, put in a large bowl, toss with 30g of the caster sugar and put to one side.
Blitz the pistachios in a food processor until very fine, then add the remaining 230g caster sugar, the salt and cardamom, and pulse to combine. Add the chickpea water, olive oil and rose water, blitz until smooth, then pour in the milk and blitz again. Fold in the self-raising flour and baking powder until the mix just comes together, then scrape the batter into the lined tin.
Scatter the rhubarb evenly over the top, so it sits in one layer, then bake for 50-55 minutes, until the cake has risen and just cooked through. The rhubarb should be slightly caramelised, the edges of the batter slightly macaroon-like and the middle damp. Remove, leave in the tin to cool for 10 minutes, then unclip and put on a wire rack to cool completely. Serve with a dollop of plant-based yoghurt or cream, if you like.
Georgina Hayden’s rhubarb, cardamom and pistachio cake. Photograph: Louise Hagger/Photography: Louise Hagger Food Styling: Emily Kydd Prop Styling: Jennifer Kay Food Styling Assistant: Kristine Jakobsson
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