Honey and rosewater tea cake

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‘Tis the season to do some baking! In a few days I’ll be turning off my computer, turning on my oven and baking a bunch of family favourites for the holiday festivities next week.

Dessert, in my opinion, is extra sweet when it’s homemade. I love to bake for my family, even though I have far from mastered the craft. I especially look forward to the warm and sweet aroma emitting from the oven, and filling the home with the smell of… home.

One challenge when entertaining a big group of people is trying to please a variety of tastes, while also being mindful of any dietary restrictions, which are becoming increasingly common these days. One of the easiest ways I address this is by taking a favourite recipe and switching out the iffy ingredients for ones that meet everyone’s dietary needs.

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This cake is the perfect example of this. It was inspired by a recipe given to me a long time ago by my dear friend, Kristen (as well as by a more recent recipe I spotted in Edible Magazine by Claire Livia Lassam). It has some typically Persian ingredients in it, and therefore she knew it would be a hit with my family. But as food sensitivities and eating habits changed in the family, I’ve had to get creative so everyone can still enjoy it!

For those of you looking for a cake that people on restricted diets can enjoy (particularly those on a GAPS, Paleo, gluten-free, refined sugar-free, or dairy-free diet) – definitely give this one a try!

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Tashelstine - Honey and rosewater tea cakeIt’s a homey, warming and grounding cake that goes down well at any time of day. Yes, you can eat this cake for breakfast, too! The ground pistachios and almonds give it a slightly nutty texture and aroma, and it has a hint of orange and rosewater flavour, too. This cake pairs wonderfully with a cup of tea and a scoop of ice cream.

It’s a wonderful (and rare) thing when people on restricted diets can enjoy dessert. And it’s much appreciated when they can. Believe me.

I hope you enjoy this recipe! xo

Ingredients

  • ½ cup coconut oil, melted
  • ½ cup raw almonds, ground
  • ½ cup raw salted pistachios, ground
  • ½ cup and 2 tbsp coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 5 eggs
  • ¾ cup honey
  • zest of one orange
  • ½ tsp apple cider vinegar
  • 2 tbsp almond milk, unsweetened
  • 2 tsp rosewater

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a small saucepan, melt the coconut oil on low heat. When melted, remove from heat and set aside to cool. Lightly grease a 7-inch cake pan.
  3. In a large bowl, mix all the dry ingredients well with a whisk or wooden spoon until well-mixed.
  4. In another large bowl, mix the wet ingredients (except for the oil!) with a whisk until well-combined.
  5. Pour the wet ingredients into the dry bowl. Mix well with a whisk or a wooden spoon until the batter starts to come together and thicken up. Add the cooled oil at the end and stir well.
  6. Pour the batter into 12 the cake pan. Bake for 45 minutes or until the cake is lightly brown and cooked in the centre.
  7. Remove from oven and allow to cool before serving. Dust with any remaining ground nuts.

Photos by Josh and Natasha Asselstine.

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