Georgina Hayden’s vegan recipe for rhubarb, cardamom and pistachio cake | The new vegan

This dairy-free cake with a macaroon-like texture combines some favourite flavour profiles with seasonal rhubarb for a touch of sharpness

The combination of pistachio, rose and cardamom has to be one of my favourite flavour profiles in sweets, desserts and drinks. I can’t get enough of it, not least because it reminds me of my achilles heels: Indian burfi and ice-cream-filled falooda. This dairy-free cake is a love letter to those treats, with the addition of seasonal vibrant rhubarb adding a welcome sharpness. I’ve used the liquid from a tin of chickpeas to help bring the sponge together, which gives it an almost macaroon-style texture. Just be sure to leave the cake to cool completely, otherwise the sponge will be damp when you cut into it.

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