Warm Almond and Pistachio Sponge

Warm Almond and Pistachio Sponge with Cardamom and Rose

A lovely warming sponge cake packed full ofheart healthy nuts and topped with fragrant dried rose petals and a sweetcitrus glaze. Almonds are a fantastic source of manganese, which helps withmetabolising cholesterol and carbohydrates.


For the cake

  • 100g gluten-free flour, plus 2-3 tablespoons extra to dust the cake tin
  • 150g ground almonds
  • 100g pistachios kernels
  • 2 teaspoons gluten-free baking powder
  • 2 tablespoons of ground cinnamon
  • 1 tablespoon ground cardamom
  • Pinch of sea salt
  • 4 tablespoons warm water
  • 2 tablespoons of ground flaxseed
  • 120g coconut sugar
  • 120g coconut oil, plus 1 tablespoon to oil the cake tin
  • 1 tablespoon vanilla extract
  • 2 tablespoons rose water
  • Zest of 1 lemon
  • 250ml rooibos tea or water

To decorate

  • 100ml maple syrup
  • 3 tablespoons lemon juice
  • 4 tablespoon pistachios, roughly chopped
  • 1 tablespoon dried rose petals


  • Preheat the oven to 180°C/Gas Mark 6. Lightly oil a 7-inch cake tin and dust with flour –shake out any excess flour.
  • To prepare the cake batter, place the gluten-free flour and ground almonds into a large bowl.
  • Add the pistachios to a food processor and blitz to a heavy crumb consistency. Add the pistachio crumbs to the flour and almonds. Add the baking powder, cinnamon, cardamom and a pinch of salt. Mix together well to combine.
  • Add the ground flax to a small bowl with the warm water. Stir together to combine, creating a flax ‘egg’. Set aside whilst you prepare the rest of the cake.
  • Cream the coconut oil and coconut sugar together in a mixing bowl or food processor. Add in the flax egg, vanilla extract, rose water and lemon juice. Mix together until smooth.
  • Slowly drizzle the tea or water into the wet ingredients a little at a time, stirring until smooth and well combined.
  • Add the wet ingredients into the dry ingredients and beat together well until smooth.
  • Spoon the cake batter into the lined cake tin and level with the spatula.
  • Transfer the cake to the oven for 35 minutes or until golden brown all over, cooked through and a skewer comes out clean.
  • Whilst the cake is cooking, whisk together the maple syrup and lemon juice.
  • Once the cake is cooked but still warm, drizzle over the lemon juice and maple syrup mix then scatter over the crushed pistachios and rose petals. Serve warm.


Allergens: Nuts (almonds, pistachios)

CNM recommends the use of organic ingredients. Recipe and photography by Emma Carter