Honey al­mond cake with pis­ta­chios, straw­ber­ries & hi­bis­cus rose syrup


Taste - - Eat Vegetarian Feast -

75g but­ter, diced 1/4 cup honey 3/4 cup ground al­monds 1/4 cup brown rice flour 2 Tbsp gluten-free corn­flour 11/2 tsp gluten-free bak­ing pow­der 1/4 cup milk or milk al­ter­na­tive (I used rice milk) 1 large free-range egg 1 tsp vanilla ex­tract 3 Tbsp pis­ta­chios, roughly chopped, plus

ex­tra to serve 250g pun­net straw­ber­ries, hulled and sliced Vanilla ice cream, to serve HI­BIS­CUS ROSE SYRUP 3/4 cup brewed hi­bis­cus tea (see Cook’s Notes) 1/3 cup raw sugar 2-3 tsp rose­wa­ter

1 Pre­heat oven to 160°C. Grease a 28cm x 18cm slice tin and line with bak­ing pa­per, ex­tend­ing up and over the sides by roughly 2cm. 2 Place but­ter and honey into a small saucepan and cook over low heat un­til melted. Re­move from heat and set aside to cool slightly. 3 Place ground al­monds into a medium bowl, sieve over brown rice flour, corn­flour and bak­ing pow­der. Whisk to thor­oughly com­bine. 4 In an­other smaller bowl whisk to­gether milk, egg and vanilla. 5 Pour cooled honey mix­ture along with the milk mix­ture into dry in­gre­di­ents and stir un­til just com­bined. 6 Trans­fer mix­ture to slice tin, mak­ing sure it fills the tin evenly. Scat­ter over chopped pis­ta­chios and bake for 20 min­utes or un­til lightly golden and a skewer in­serted into the cen­tre comes out clean. Re­move from oven and set aside. 7 Mean­while, com­bine hi­bis­cus tea and raw sugar in a medium saucepan. Bring to the boil over medium-high heat, stir­ring to en­sure sugar has melted be­fore it boils. Once boil­ing, re­duce heat slightly and sim­mer for 4-5 min­utes or un­til re­duced slightly and syrupy. Re­move from heat, stir in rose­wa­ter then trans­fer to a small jug. (Hi­bis­cus rose syrup can be stored in a glass jar in the fridge for up to 5 days.)

8 To serve, slice honey cake into square or di­a­mond shapes and place into bowls. Add a hand­ful of sliced straw­ber­ries and a scoop of ice cream. Scat­ter with ex­tra chopped pis­ta­chios and driz­zle with a lit­tle hi­bis­cus rose syrup. This cake is best eaten on the day of bak­ing, how­ever it will store in an air­tight con­tainer for 2-3 days.

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