#GlutenFree Growing up in a #Persian family means having nuts as a snack all the times, and #pistachios, #almonds, #walnut are few of the popular ones.
When I tried this cake for the first time after I developed the recipe, it took me back to my childhood, the smell and taste took me right back to Iran.
This recipe comes from my heart and I like to dedicate it to my dear uncle who passed away a year ago. (May 31, 2019) He used to write beautiful poems and refer to himself as a mad man. May he rest in peace.
I hope you enjoy this cake as much as I do.
Baking time 45min
Method One bowl
Makes one 8 inch cake
Ingredients:
Almond flour 1/2 cup
Unsweetened coconut flour 1/2 cup
Grind walnut 1 cup
Butter 1/2 cup (room temperature)
Coconut sugar 1 cup
Yogurt 1/2 cup
Rose water 2 Tbsp
Eggs 3
Grind cardamom 1/4 tsp
Salt 1/4 tsp
Baking powder 1/2 Tbsp (7.5ml)
Pistachio (optional for decorating the top)
Direction:
Pre-heat oven 350 F
Grease the pan and line the base with parchment paper
Mix all the nuts, baking powder, salt and cardamom and set aside (dry ingredients mix)
In a large bowl beat the sugar and butter until soft and fluffy
Add eggs one at the time and beat well using a mixer between each addition
Add 1/3 of dry ingredients to the eggs and sugar and mix
Add yogurt and mix
Continue with dry ingredients alternately with rose water and finishing with dry (Don’t over mix)
Pure into the pan and add the pistachios on top
Bake for 45 minutes or until toothpick in the middle comes out clean
