Pistachio and Roasted Strawberry Cake with Salted Honey Whip
Ingredients
Roasted Strawberries:
- 2 cups strawberries hulled and halved
- ¼ cup granulated sugar
Pistachio Sponge:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened applesauce
- 1 cup plant-based milk almond, soy, or oat
- ½ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup ground pistachios
Salted Honey Whip:
- 1½ cups dairy-free whipping cream like coconut cream or soy whipping cream
- 2 tbsp honey or agave syrup for a vegan option
- ½ tsp sea salt
Topping:
- Powdered sugar for dusting
Instructions
Prepare the Roasted Strawberries:
- Preheat your oven to 350°F (175°C).
- Toss the strawberries with the granulated sugar and spread them on a baking sheet.
- Roast for about 40 minutes, or until soft and a beautiful strawberry syrup has formed.
- Let cool completely.
Prepare the Pistachio Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the ground pistachios.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Salted Honey Whip:
- In a large bowl, whip the dairy-free whipping cream until soft peaks form.
- Add the honey and sea salt, and continue whipping until stiff peaks form.
- Adjust sweetness and salt to taste.
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of salted honey whip over the cake layer.
- Spoon some roasted strawberries on top of the whipped cream.
- Repeat with the remaining layers, finishing with a layer of salted honey whip on top.
Add Topping:
- Dust the top of the cake with powdered sugar.
- Optionally, decorate with a few extra roasted strawberries or ground pistachios.
Serve:
- Slice and enjoy this beautiful summer cake!
Notes
- Ground Pistachios: To make ground pistachios, pulse shelled pistachios in a food processor until finely ground.
- Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the salted honey whip.
- Honey: For a vegan option, substitute honey with agave syrup.