Georgina Hayden's Vegan Recipe for Rhubarb, Cardamom and Pistachio Cake | The new vegan
The combination of pistachio, rose, and cardamom has got to be one of my favorite flavor profiles in sweets, desserts, and beverages. I never get tired of it, especially because it reminds me of my Achilles heels: the Indian burfi and the falooda filled with ice cream. This dairy-free cake is a love letter to those treats, with the addition of vibrant seasonal rhubarb adding a welcome sharpness. I used the liquid from a can of chickpeas to help bring the sponge together, giving it an almost macaroon-style texture. Just make sure to let the cake cool completely, otherwise the cookie will be damp when you cut it.
Rhubarb, cardamom and pistachio cakePreparation 10 minCooking 1 h 15 minCooling 30 minTo Serves 8
200g trimmed rhubarb260g caster sugar150g shelled pistachios¼ tsp sea salt½ tsp ground cardamom60ml chickpea water (AKA aquafaba)90 ml olive oil2 tsp rose water100 ml vegetable milk250 g self-rising sifted flour1 teaspoon baking powder
Heat the oven to 200 C (180C fan)/390F/Gas 6, then grease and line the bottom of a 20cm springform pan. Cut the rhubarb into 3cm lengths, place in a large bowl, toss with 30g caster sugar and set aside.
Blitz the pistachios in a food processor until until very fine, then add the remaining 230g caster sugar, salt and cardamom, and pulse to combine. Add the chickpea water, olive oil and rose water, mix until smooth, then pour in the milk and mix again. Stir in self-rising flour and baking powder until well combined, then pour batter into lined pan.
Spread rhubarb evenly over top , so that it rests in a single layer, then bake for 50-55 minutes, until the cake has risen and is just done. The rhubarb should be slightly caramelized, the edges of the dough lightly macarooned and the middle moist. Remove, let cool in pan for 10 minutes, then unclip and place on a wire rack to cool completely. Serve with a dollop of vegan yogurt or cream, if desired.
The combination of pistachio, rose, and cardamom has got to be one of my favorite flavor profiles in sweets, desserts, and beverages. I never get tired of it, especially because it reminds me of my Achilles heels: the Indian burfi and the falooda filled with ice cream. This dairy-free cake is a love letter to those treats, with the addition of vibrant seasonal rhubarb adding a welcome sharpness. I used the liquid from a can of chickpeas to help bring the sponge together, giving it an almost macaroon-style texture. Just make sure to let the cake cool completely, otherwise the cookie will be damp when you cut it.
Rhubarb, cardamom and pistachio cakePreparation 10 minCooking 1 h 15 minCooling 30 minTo Serves 8
200g trimmed rhubarb260g caster sugar150g shelled pistachios¼ tsp sea salt½ tsp ground cardamom60ml chickpea water (AKA aquafaba)90 ml olive oil2 tsp rose water100 ml vegetable milk250 g self-rising sifted flour1 teaspoon baking powder
Heat the oven to 200 C (180C fan)/390F/Gas 6, then grease and line the bottom of a 20cm springform pan. Cut the rhubarb into 3cm lengths, place in a large bowl, toss with 30g caster sugar and set aside.
Blitz the pistachios in a food processor until until very fine, then add the remaining 230g caster sugar, salt and cardamom, and pulse to combine. Add the chickpea water, olive oil and rose water, mix until smooth, then pour in the milk and mix again. Stir in self-rising flour and baking powder until well combined, then pour batter into lined pan.
Spread rhubarb evenly over top , so that it rests in a single layer, then bake for 50-55 minutes, until the cake has risen and is just done. The rhubarb should be slightly caramelized, the edges of the dough lightly macarooned and the middle moist. Remove, let cool in pan for 10 minutes, then unclip and place on a wire rack to cool completely. Serve with a dollop of vegan yogurt or cream, if desired.
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