Rose and Pistachio Bundt Cake

Rose and Pistachio Bundt Cake nutrition – Thrive Magazine

Made with medjool dates, raw pistachios and coconut oil

Ingredients(8-12 servings)

  • 8 medjool dates – pitted
  • zest and juice of 1 lemon
  • 3 eggs
  • 1/4 cup olive oil
  • 1/4 cup coocnut oil
  • 1 tsp apple cider vinegar
  • 1 tsp rose extract
  • 2 tsp vanilla extract
  • 1/2 cup shelled raw pistachios
  • 2 cups ground almonds
  • 1 tsp bicarbonate of soda

Coconut Cream Topping

  • 160ml tin of coconut cream
  • 1 tsp rose extract
  • 1 tbsp maple syrup
  • 1 tsp arctic powder berry powder – optional for colour
  • handful of crushed pistachios
  • sprinkle of dried rose petals

How to make it..
Mix the topping ingredients together and leave to set in the fridge for as long as possible (ideally overnight). Preheat the oven to 180ºC.

Prepare the bundt tin by oiling it down (really get into the grooves) with coconut oil or olive oil and if you have some arrowroot then also add a sprinkle. In a small cup, using the coffee grinder attachment of your blender, blitz the pistachios. They will turn into a fine green powder – keep to one side.

In the large cup, combine the dates, eggs, oils, vinegar and extracts and blend until smooth. The blender will jump around initially then calm down – that is when you will know the mixture is ready.

Remove from the blender and leave the blades attached to the cup, stand the cup upright with the blades facing down so the mixture can drip off the blades into the cup. Leave to stand. In a bowl combine the pistachios, almonds, and bicarb and give it a little stir. Pour in the egg mixture and stir through. Transfer to the baking tin.

Bake for 30min – the top should be a gorgeous golden colour. Remove and leave to cool before removing from the tin. Top with coconut cream topping, crushed pistachios and rose petals before serving.

Thanks to Donna from Eighty, Twenty Nutrition