for 1 cake

Cake mixture

2 dl	rice drinks
50 g	unsalted, shelled pistachios
1 ½ dl	sunflower oil
100 g	sugar
100 g	apple sauce
2 tbsp	apple vinegar
250 g	white flour
50 g	shelled ground almonds
2 tsp	baking powder
1 tsp	sodium bicarbonate
¼ tsp	salt

Crumble

30 g	unsalted, shelled pistachios, finely chopped
1 tbsp	sugar
1 tbsp	sunflower oil

Yoghurt and pistachio cream

150 g	coconut milk yoghurt
40 g	unsalted, shelled pistachios

How it's done

Cake mixture

Puree the rice milk and pistachios in a blender. Place the oil, sugar, apple sauce and vinegar in a bowl, beat using the whisk on a mixer, stir in the pistachio mixture. Mix the flour with all the other ingredients up to and including the salt, mix in. Transfer to cake mixture to the prepared tin.

Crumble

Mix the pistachios, sugar and oil. Spread on top of the cake mixture.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Yoghurt and pistachio cream

Puree the yoghurt and pistachios, serve with the cake.

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