Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them. With that said, I hope you enjoy her recipe below.
What could be more delightful then a Pistachio Rose Cake? It just sounds delicious, right? One of my dear friends has an almond allergy, and one day I found pistachio flour at my favorite neighborhood store, Erewhon. I had never heard of it, and was curious. My first experiment was this delicious cake with a beautiful rose finish.
For one 6 inch layer cake
2 cups pistachio flour*
1/2 cup almond or hazelnut flour
1 teaspoon Himalayan pink salt
1 teaspoon baking soda
1/4 cup coconut oil (melted)
1/2 maple syrup
1 teaspoon vanilla extract
Preheat oven to 350.
Blend pistachio flour and almond or hazelnut flour in a large bowl. Add salt and baking soda. In a separate bowl, whisk together eggs, coconut oil, maple syrup and vanilla extract. Pour mixture into flour bowl and stir until smooth batter forms.
Pour batter into two 6 inch cake rounds. Bake for 25-30 minutes. Allow to cool. While you prepare frosting.
1/4 cup coconut butter
1/4 cup coconut milk
1 teaspoon lemon juice
1 tablespoon maple syrup
1 drop rose essential oil
1 tablespoon beet juice (for food coloring)
Combine coconut butter, coconut milk, lemon juice and maple syrup in saucepan. Stir over low heat. Whisk until completely smooth. Frosting should be smooth, but not runny. If too runny, add a bit more coconut butter.
Add rose oil and beet juice to frosting. Stir. If you would like the frosting more pink, add more beet juice.
To build cake:
Slice cooled cake rounds in half. You should have four layers. Place first layer on cake plate. Top with 1-2 tablespoons of frosting. Add second cake layer. Smooth frosting over layer. Repeat until cake is four layers, with frosting on top layer.
Decorate cake with organic roses and shelled pistachios. Place decorated cake in refrigerator until serving. Enjoy!
*Available at health food stores or online. If you cannot find pistachio flour, you can make yours own by placing shelled pistachios in food processor and pulsing until flour forms. You can also substitute pistachio flour for almond, hazelnut or cashew flour.