During ties of uncertainty, it can be difficult to stay grounded and find joy or a reason to keep moving forward. Below I share how I stay grounded through my yoga and meditation practices and trough the joy of cooking.
I used the recipe from Lia Griffith but made it my own by using slightly healthier sweetening options like date or Turbinado sugar and honey and substituting the almond flour with cashew flour because it was all I had in the pantry.
Overall, it turned out to be a very delicious and decadent cake that I created for Nowruz.
What are some ways you stay grounded and find joy during times of uncertainty?
Persian Cashew Flour Love Cake with Honey, Orange Zest + Pistachios
- 10” baking pan
- cake mixer or whisk
- parchment paper
- food processor
- 7 Large eggs separated
- 1 cup Turbinado sugar Or date sugar
- 1/2 tbsp Almond extract
- 1/2 tbsp Vanilla extract or 1 vanilla pod scraped
- 1/2 cup Vegetable oil
- 1 orange zest, juiced
- 1 3/4 cups Cashew Flour or Almond flour
- 1/2 tbsp ground cardamom
- 1/4 cup Finely chopped pistachios
- 1/2 cup Local honey
- 1 Orange zest, juiced
- 1/2 tbsp corn starch
- 1/4 cup Powdered sugar
- 1/4 cup Roughly chopped pistachios for topping
- Preheat oven to 350°F/ 175°C. Grease a 10-inch cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together egg yolks, sugar. Then add almond and vanilla extracts, oil, and cardamom.
- Finely chop 1/4 cup pistachio in food processor and add to mixture.
- Add choice of flour and then orange zest and juice of orange. Mix until combined.
- In a separate bowl, whisk egg whites until firm peaks.
- Gently fold the egg whites into the mixture.
- Pour batter into pan and bake for approximately 55 minutes, until golden brown. Test the middle by inserting a toothpick or skewer, which should come out dry.
- Turn upside down onto wire rack and leave to cool for ten minutes
- While cake is cooling, in a small sauce pan, add honey, orange zest, and juice bring to bubble. Mix in corn starch until thicken. Lower temperature to cool for about 10 minutes.
- Poke holes into top of cake, then pour mixture from sauce pan over the top of cake and spread evenly over the top.
- Using a sifter, dust powdered sugar on top of cake and sprinkle roughly chopped pistachio over entire cake. Cut and serve with coffee or tea.