Hello everyone and welcome back to my block,
After all the bad news we are getting from Beirut in addition to the Covid 19 pandemic restrictions, this summer is by far the worst for me. Today, I decided to prepare a birthday cake for my brother to change our mood a little bit since we are all glued to our phones and screens waiting for good news regarding our beloved country Lebanon.
After all the bad news we are getting from Beirut in addition to the Covid 19 pandemic restrictions, this summer is by far the worst for me. Today, I decided to prepare a birthday cake for my brother to change our mood a little bit since we are all glued to our phones and screens waiting for good news regarding our beloved country Lebanon.
I will be sharing with you my Healthy Summer Cake Recipe, hope you will try It and share your feedback with me.
INGREDIENTS
Cake
1/8 tsp cardamom
1 cup pistachios, plus extra chopped pistachios to serve
1 banana mashed
1 cup almond meal
1/2 cup fine semolina
1 1/4 tsp baking powder
3/4 cup Honey, softened
1/3 cup Coconut oil soften
1/2 cup Greek yogurt
1 cup coconut creme
1/3 coconut flakes
4 eggs, lightly beaten
Finely grated zest of 1 lemon, plus 1 tbs lemon juice
2 tbs rosewater
1/2 tsp vanilla extract
ROSEWATER CREAM
200g Greek yoghurt
200g creme fraiche
2 tbs icing sugar, sifted
1 tbs rosewater
DIRECTIONS:
Preheat oven to 180°C.
1. To make the cake, place pistachios in a food processor and whiz until pistachios are chopped. Transfer pistachio to a bowl and add almond meal, semolina,cardamom, baking powder, coconut flakes and 1/4 tsp fine salt. Stir to combine.
2. Place oil, Greek yogurt, coconut creme and honey in a stand mixer and beat until well combined. With the mixer on, slowly add egg, beating well. Fold through the pistachio mixture, banana, then add lemon zest, juice, rosewater and vanilla until just combined. Spread the mix into prepared pan (today I am using to small pans to create a double layered cake) and use a palette knife to smooth the surface. Bake for 30 min or until a skewer inserted in the centre of the cake comes out clean but a little oily.
3. Meanwhile, for the rosewater cream, place all ingredients in a stand mixer fitted with the whisk attachment and whisk to medium peaks. Cover and chill until needed.
4. Optional: (I didn’t use in this recipe).
If you like to add an extra pinch of sweetness you can add a sweet syrup
SYRUP
100ml lemon juice
1/3 cup (80ml) rosewater
1/2 cup ice sugar
To make the syrup , in the final 10 minutes of cake cooking, place all ingredients in a small saucepan over medium heat. Bring to the boil. Remove from heat. As soon as the cake comes out of the oven, drizzle with hot syrup (it looks like a lot of syrup; the hot cake will absorb it).
5. Sprinkle with extra pistachios and set cake aside in the pan to cool to room temperature.
6. Remove cake from the pan and scatter with roses and decoration and rosewater cream.
ENJOY 😉
