Friday, December 23, 2011

Rosewater Pistachio Cake with Pomegranates

In my time off from school, I have been doing a lot of catching up. Mainly, I've spent about three days cleaning the apartment which has been productive. I did all my Christmas shopping, and wrapping. Also, I have spent a fair amount time in the kitchen... making more messes to clean up  :)

One of my classmates recommended a food blog called Anja's Food 4 Thought. This lady is a genius! She likes making delicious healthy food, and her recipes are easy to follow and the ingredients are generally straight forward. 

Her Pistachio Cake is really easy to make, it took me about 20 minutes to get into the oven. Okay, so something about healthy cake recipes you might find shocking is... they have NO butter! Eeek! I was a little nervous to serve this cake to our friends, but decided to bite the bullet and go for it.

Here is the recipe:
Combine flour, baking powder and soda, salt in bowl and mix. Combine wet ingredients and sugar in separate bowl and mix. Mix together wet and dry ingredients and fold in pistachios. Bake in 8" greased spring-form pan at 375 degrees F for 20-25 minutes. 

1/2 c whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp lemon zest, finely grated
1/2 c plain yogurt
1/4 c olive oil
1/3 c sugar
1 tbsp rosewater
1/2 c pistachios, finely chopped

Frosting:
Frost cake just before you are ready to serve. Combine cream cheese and honey, spread on cake and sprinkle with pistachios and pomegranates. 

1/2 c cream cheese
3 tbsp honey or agave syrup
1/4 c pistachios, chopped
1/2 c pomegranates




It turned out well. Looking good and tasting good, more importantly!

2 comments:

  1. all you write about is food recently

    ReplyDelete
  2. what I mean by that comment is that I want you to bake me some bread

    ReplyDelete