Home News Recipes Georgina Hayden’s vegan recipe for rhubarb, cardamom and pistachio cake | The new vegan

Georgina Hayden’s vegan recipe for rhubarb, cardamom and pistachio cake | The new vegan

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Georgina Hayden’s vegan recipe for rhubarb, cardamom and pistachio cake |  The new vegan

TThe combination of pistachio, rose and cardamom has to be one of my favorite flavor profiles in sweets, desserts and drinks. I can’t get enough of it, not least because it reminds me of my Achilles heels: Indian burfi and ice-cream-filled falooda, This dairy-free cake is a love letter to those treats, with the addition of seasonally vibrant rhubarb adding a welcome sharpness. I’ve used the liquid from a tin of chickpeas to help bring the sponge together, which gives it an almost macaroon-style texture. Just be sure to leave the cake to cool completely, otherwise the sponge will be damp when you cut into it.

Rhubarb, cardamom and pistachio cake

prep 10 minutes
cook 1hr 15min
cool 30 minutes
Services 8

200g rhubarbtrimmed
260g castor sugar
150g shelled pistachios

¼ tsp sea salt
½ tsp ground cardamom
60ml chickpea water
(AKA aquafaba)
90ml olive oil
2 tbsp rose water
100ml plant-based milk
250g self-raising flour
sifted
1 tsp baking powder

Heat the oven to 200C (180C fan)/390F/gas 6, and grease and line the base of a 20cm springform cake tin. Cut the rhubarb into 3cm lengths, put in a large bowl, toss with 30g of the caster sugar and put to one side.

Blitz the pistachios in a food processor until very fine, then add the remaining 230g caster sugar, the salt and cardamom, and pulse to combine. Add the chickpea water, olive oil and rose water, blitz until smooth, then pour in the milk and blitz again. Fold in the self-raising flour and baking powder until the mix just comes together, then scrape the batter into the lined tin.

Scatter the rhubarb evenly over the top, so it sits in a single layer, then bake for 50-55 minutes, until the cake has risen and just cooked through. The rhubarb should be slightly caramelised, the edges of the batter slightly macaroon-like and the middle damp. Remove, leave in the tin to cool for 10 minutes, then unclip and put on a wire rack to cool completely. Serve with a dollop of plant-based yogurt or cream, if you like.

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