This cake is absolutely incredible Its super moist, light and fluffy with a decadent plant-based pistachio cream. To celebrate our Vegan Baking Course starting next Monday 15th Aprilwe want to give away a free spot to help you uplevel your baking skills. Simply make this cake (recipe below) or ANY BAKING RECIPE from our App, Books, Website or Social Media for your chance to win. Post a picture of your amazing baking creations and tag us. Winner announced Sunday 14th April Good luck! PISTACHIO, ROSE & CARDAMOM CAKE IngredientsFor the Cake:* 300g self-raising flour (10.6 oz)* 150g almond flour (5.3 oz)* 250g caster sugar (8.8 oz)* 1 tsp baking powder* 1/4 tsp bicarbonate of soda (baking soda)* Juice of 1/2 lemon* Zest of 1/2 lemon* 1 tbsp ground cardamom* 1.5 tbsp rose water* 180ml oat milk (6.1 fl oz)* 220ml sunflower oil (7.4 fl oz)* 1 tbsp apple cider vinegarFor the Pistachio Cream:* 75g shelled pistachios (2.6 oz)* 400g vegan cream or coconut cream (14.1 oz)* 50g icing sugar (1.8 oz)To Decorate:* 25g shelled pistachios, chopped (0.9 oz)* Rose petalsInstructions1. Preheat the oven to 180C (356F) and line 2 x 20cm (8-inch) springform tins.2. Mix Dry Ingredients in a large bowl3. Mix Wet Ingredients in a separate bowl4. Pour the wet mixture into the dry ingredients and mix until well combined. Divide the mixture evenly between the 2 prepared springform tins.5. Bake at 180C (356F) for 30 minutes6. Make Pistachio Cream: Using a food processor, blend the pistachios until they achieve a butter-like consistency. In a large bowl, whip the vegan cream with icing sugar until it starts to thicken. Add the pistachio butter and continue to whip until the cream forms stiff peaks and takes on a light green/light brown colour.7. Assemble and Decorate the Cake
