18 Feb GF Persian Rose Tea Cake with Pistachios

This is my gluten-free variation of the classic Persian Rose Petal and Pistachio Tea Cake. Now everyone can indulge in the exquisite flavors of Persian Rose Petal and Pistachio tea cake with a gluten-free twist. This Tri doshic delight offers a moist texture infused with the fragrant essence of rose and cardamom.

Perfect for any occasion – from afternoon tea to baby showers, ladies lunches, bridal showers, or a delightful addition to snack time or brunch buffets. Plus, it’s Pitta-friendly and suitable for all doshas in moderation. Dive into a slice of harmonious flavor and balance.

8” round pan, greased, line bottom with parchment paper
Preheat oven 350⁰F

Ingredients:
½ cup avocado oil
¼ cup maple syrup
Zest ½ orange (or 2 tablespoons rose water)
1 tablespoon orange blossom water (omit if using rose water)
2 eggs, room temperature
⅛ cup yogurt, room temperature
1 tablespoon pomegranate syrup (optional)

Dry Mix:
¾ cup almond flour
½ cup white rice flour
¼ cup tapioca flour
⅛ cup coconut sugar, processed until fine
1 teaspoon baking powder
¾ teaspoon cardamom powder (do not increase!)
½ teaspoon baking soda
⅛ teaspoon salt
⅛ teaspoon xantham gum
4 teaspoons rose powder (optional)

Garnish:
⅛ cup pistachios, coarsely chopped
Dried rose petals

In a large bowl combine the oil, maple syrup, orange zest (or rose water), orange blossom water (if using). Beat in the eggs, one at a time. Beat until creamy. Dry Mix: In a small bowl, whisk to incorporate all ingredients. Fold into egg mixture.

Transfer to prepared pan. Sprinkle the pistachios and rose petals evenly across the top. Bake for ~27-33 minutes, or until tester comes out clean. Garnish with rose petals.

Cool on a wire rack for 10 minutes then remove from pan. You may need to slide a knife around the pan edges to facilitate removal.

Serve.