Culture Street

This is the perfect afternoon tea cake.

MAKES: 1 x 20 cm (8 inch) cake
PREPARATION: 20 minutes
COOKING: 55 minutes, plus a couple of hours cooling

160 ml (51?4 fl oz) vegetable oil,
plus extra for oiling
250 g (9 oz) caster (superfine) sugar
180 ml soya yoghurt
1 teaspoon orange blossom water
1 teaspoon vanilla extract
2 tablespoons finely grated orange zest
100 g (31?2 oz) shelled pistachio nuts, finely ground, plus extra, crushed, to decorate
200 g (7 oz/11?3 cups) self-raising flour
30 g (1 oz/1?4 cup) cornflour (cornstarch)
1 teaspoon baking powder
2 teaspoons ground cardamom
1?4 teaspoon fine sea salt
120 ml soya milk

FOR THE ICING (FROSTING)
100 g (31?2 oz) non-dairy butter, softened
200 g (7 oz) icing (confectioners’) sugar, sifted
1?2 teaspoon orange blossom water
1?2 teaspoon vanilla extract
1 squeeze lemon

Heat the oven to 160°C (315°F/Gas 2–3). Oil a 20 cm (8 inch) cake tin and line the base with baking paper.

Beat the oil and sugar together until well combined. Add the yoghurt, orange blossom water, vanilla and orange zest and beat until incorporated. Set aside.

In a separate bowl, whisk together the ground pistachio nuts, the flours, baking powder, ground cardamom and salt. Gradually add the yoghurt mixture to the flour mixture, alternating with the milk and stirring between each addition until smooth. Be careful not to overbeat.

Pour into the prepared tin and bake for about 55 minutes, or until a skewer inserted into the centre comes out clean. If the top starts to brown too much before the cake is cooked, loosely cover with foil. Let the cake stand in the tin for 5 minutes, then turn out onto a wire rack to cool.

Meanwhile, beat together all the icing ingredients until smooth and creamy. Chill until needed but remove from the fridge 10 minutes before using. When the cake is completely cold, smooth the icing over the top and side and sprinkle with the crushed pistachio nuts.

Recipes & images from Easy Vegan by Sue Quinn (Murdoch Books) $39.99 available now.

You Might Also Like

Food

Azerbaijani chicken with prunes & walnuts

Oh how they love walnuts in the Caucasus and how they love their Alycha plums, which are turned into a lovely sour sauce. Prunes will never be the perfect match;...

On July 24, 2015

Food

Popcorn Chicken with Basil

SERVES 2–4

On September 11, 2015

Food

Super easy recipes for the family

Keeping the family healthy is always a challenge. Thanks to celebrity chef and nutritionist Zoe Bingley-Pullin feeding the hungry masses at the end of the day has just got easier.

On March 31, 2015
 

Food

Zucchini, ricotta & pumpkin tarts

Serves 4

On August 8, 2014

Food

Pistachio Cake With Orange Blossom Water

This is the perfect afternoon tea cake.

On February 13, 2015

Food

Blueberry and Almond Friands

Friands are small cakes made with almond meal and whisked egg white that are based on the French financier (interestingly, a French friand is a sausage roll). They’re a breeze...

On July 19, 2013
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au