Ingredients
Equipment
Method
- (Turn on the oven at 170 degrees Celsius (330 F
Early Preparation
- Line with baking paper the bottom of a springform pan 20 cm (8 inches) in diameter, leaving edges outside the pan about 5 cm wide.
- Grease the pan (baking paper and sides) with vegan butter or coconut oil.
- Transfer the pistachios to a food processor; Add the salt and grind for a few minutes until you get a sticky mixture.
- Sift the flour into a bowl, add the rest of the dry ingredients, and mix.
- Mix pistachios, oil, and sugar well in a separate bowl until you get a uniform mixture. Next, add milk or water, vinegar, rose water, vanilla extract, and pistachio extract and mix well.
- Add the wet ingredients to the dry ingredients and mix until the mixture is uniform.
- Immediately transfer the batter to the greased pan and bake in the center of the oven for 50-55 minutes until a toothpick or wooden skewer stuck in the center of the cake comes out clean and dry.
- Remove from the oven and let cool on a wire rack.
Ganache
- Heat the coconut milk and white chocolate chips in a small saucepan and mix with a wooden spoon until the chocolate melts and the mixture is uniform. You can also melt the chocolate and coconut milk in the microwave. Cool the mixture to room temperature. Refrigerate for at least an hour (to make it easier to spread).
- Turn the cake over a plate so that the flat side (without bumps) faces up. Next, remove the bottom of the pan; carefully remove the baking paper as well.
- Remove the ganache cream from the refrigerator and cover the cake, top, and sides. Refrigerate for an hour or two to allow the chocolate ganache to set.
Garnish
- Place the colored chocolate hearts in the center of the cake; decorate the edges of the cake with dried pink rosebuds and roasted pistachios.
Notes
- The cake is mildly sweet. If you want a sweeter cake, add one cup of sugar instead of ¾ cup.
- Roast the pistachios: Preheat oven to 180 degrees Celsius (356 F); Sprinkle the peeled pistachios on a baking sheet; Bake for about ten minutes until the pistachios begin to turn golden. Remove and cool slightly.
- Colored Chocolate Hearts: Melt white chocolate chips in the microwave. Mix about a tablespoon of white chocolate with a natural pink food coloring. Mix another tablespoon of white chocolate with a natural green food coloring and another tablespoon with a natural red food coloring. Transfer to a silicone heart mold and place in the fridge to set. Instead of food coloring, you can play with beetroot powder and alfalfa powder until you get the desired hue.
- Tip - Rose Fusion: Put 3-5 dried pink rosebuds in a cup, pour boiling water, wait a few minutes, and you get a fragrant and delicious rose drink; If you add coconut milk, you will get a kind of Sahlab :) Delicious hot or cold.