If I had to say which cake is my favourite ever cake this one would win hands down. Based on a recipe out of the wonderful Rose Bakery cookbook – Breakfast Lunch Tea published by Phaidon books. Here is my gluten free version of this knock your sock of cake/dessert/can’t stop at one piece sweet treat.
250g softened butter
3/4 cup coconut sugar
grated zest 1 lemon
2 tablespoons rosewater (and I know you will think it a lot but trust me it tastes amazing!)
4 eggs, lightly beaten
110g ground almonds
160g ground pistachios
1 teaspoon baking powder
1 vanilla bean, halved
grated zest and juice of 1 lemon
1/4 cup coconut sugar
pomegranate pearls from one pomegranate
Preheat oven to 180C (350F) Grease and line a loaf tin.
Cream butter and sugar until pale. Add zest and rose water and beat until combined.
Add eggs gradually beating well after each addition. Fold in ground nuts and baking powder.
Spoon mixture into the tin, Bake for 40 minutes or until a skewer comes out clean. Allow to cool in tin.
To prepare topping
Place vanilla bean, lemon juice, zest and and sugar into a pan and stir until the sugar dissolves, bring to boil and cook until reduced slightly. Pour syrup over cake, finish with the pistachios, pomegranate and mint leaves. Serve with creamy yoghurt.