Pistachio Cake with Orange Blossom Water

Name: Pistachio Cake with Orange Blossom Water
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Makes: 1 x 20 cm (8 inch) cake
Ingredients: 30 g (1 oz/¼ cup) cornflour (cornstarch); 1 teaspoon baking powder; 250 g (9 oz) caster (superfine) sugar; 160 ml (5¼ fl oz) vegetable oil, plus extra for oiling; ½ teaspoon vanilla extract; 120 ml soya milk; 2 teaspoons ground cardamom; 180 ml soya yoghurt; 100 g (3½ oz) non-dairy butter, softened; 200 g (7 oz) icing (confectioners’) sugar, sifted; 1 squeeze lemon; 100 g (3½ oz) shelled pistachio nuts, finely ground, plus extra, crushed, to decorate; 200 g (7 oz/1⅓ cups) self-raising flour; ½ teaspoon orange blossom water; 2 tablespoons finely grated orange zest; ¼ teaspoon fine sea salt; 1 teaspoon vanilla extract; 1 teaspoon orange blossom water

Preparation info

Makes:
1 x 20 cm
cake

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is the perfect afternoon tea cake.

Ingredients

160 ml (5¼ fl oz) vegetable oil, plus extra for oiling
250 g (9

Dessert
Vegan

Method

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