60g crushed pistachio
7g baking soda
1 pinch of salt
1tsp white vinegar
1 1/2 tsp good quality vanilla extract
75 ml vegetable oil
225 ml water
Preheat oven to 350 degrees F.
Grease and line a 20cm rounded baking pan baking pan.
( If you want a very hight layer cake -like the one you see in the photo-double the recipe, and by double I mean do it two times unless you have an oven wich is big enought to cook two cakes at the same time. In this case I think the cooking time will change a bit…try with 5 min more.)
Mix first 4 dry ingredients in a bowl, make 3 depressions - two small, one larger – and pour vinegar in one, vanilla in the other and the vegetable oil in third larger hole. Now pour water over all.
Mix well until smooth with an electric mixer and pour the cake mixture in the tin. Bake on middle rack of oven for 35-40 minutes.
Check with toothpick to make sure it comes out clean.
Cool it in the thin for ten minutes and then turn out on a wire rack without peeling the parchment paper.
When cold, not a minute before, you can peel the paper, cut in two, fill it and cover it with a frosting of your choice.
The cook chose a Vegan dark chocolate ganache adding a pinch of cardamom to give everything a more exotic touch