June 3, 2025
Roxannah’s Pistachio Cake
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Preheat oven to 350.

Butter a 9X13 pan, and spread bottom with baking paper.

Syrup:

Mix ½ cup honey with ¼ cup water and simmer on low heat until thickened. Add 1 TSP lemon juice and 1 TBSP edible rose water. Set aside to cool.

Cake:

  • 2 cups whole wheat Einkorn flour
  • 2/3 cup ground pistachios
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 ½ teaspoon of cardamom

Sift dry ingredients and mix together until incorporated.

In a bowl, beat:

  • 3 large eggs , at room temperature
  • 1 1/4  cup oat/almond milk with a splash of lemon
  • 6.5 TBSP butter melted and cooled
  • Syrup from above
  • 1 ½ teaspoon rose water

Mix dry and wet ingredients together and pour into pan. Cook for 30 minutes or until toothpick emerges dry. Cool for ten minutes in pan and then on a wire rack.

Filling:

Mix 3 TBSP softened butter with 4 TBSP honey, 2 TBSP edible rose water, ½ TSP cardamom, and 5 oz ground pistachio. Cut cooled cake in half and spread filling.