“All-free” rose and pistachio cake

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OK, so far for my good intentions to blog again once a week. I guess it just can’t be new year every day! But as you can imagine, it hasn’t stopped me from baking. Right now my third cake of the day is in the oven because tomorrow we are having a birthday party for the boys, one year already! I suggested making something they can easily eat, like cookies, but their dad insisted it needed to be a cake so they can make their first proper mess (it seems they have been training for it for weeks now) and we can have the obligatory, slightly out of focus, messy picture. I’ll let you know next time how that went! But first we celebrated the birthday of my mother-in-law a couple of weeks ago so I made a dessert my sister-in-law could eat as well. Meaning without gluten, dairy, eggs and soy. I was quite proud of the result and it tasted really nice as well! Here’s how to make it:

Heat the oven to 170 C fan and line a 20 cm tin with greaseproof paper, or, if you’re not the greaseproof-paper-lining-person, just grease the tin with vegetable oil.

Put 75 g each of semolina, rice flour and sweet chestnut flour in a bowl (you need 225 g of flour in total, you can also use gluten-free flour instead. The chestnut flour will give a nutty taste). Add 1 tsp bicarbonate of soda (or gluten-free baking powder) and a pinch of salt, followed by 75 g ground almonds and 100 g caster sugar and mix.

In a separate bowl, mix 2 eggs (I used no-egg egg replacement) with 50 g runny honey (or 1 generous tbsp), 250 ml natural yoghurt (unsweetened, I used goat yoghurt), 150 ml sunflower oil and the finely grated zest of 1 lime (you’ll need the juice for the syrup later). Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, bringing them together with a whisk until they are just combined (if you want, you can add 50 g chopped unsalted pistachios at this point). Pour the mixture into your tin and bake in the oven for 50 min or until a skewer inserted in the middle comes out clean.

Allow to cool in the tin for 20 min and while the cake is cooling, make the lime syrup: in a small saucepan, boil 150 ml water with 100 g caster sugar for about 5 min until it is reduced by half. Add the juice of 1 lime and boil for a further 2 min, then cool and add 2 tbsp rose water. Make holes on top of the warm cake with a skewer and, with a tablespoon, spoon the syrup all over the top. Leave to settle for 1 hour.

Serve with some raspberries on top. Enjoy!

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