Vegan cardamom, rose and pistachio cake
This cake uses the perfect flavour combination of spices, nuts and floral scents found in Eastern desserts. The use of cardamom and nutmeg in the sponge is an idea borrowed from my friend Kate's kulfi cake; I've added pistachio and rose frostings to complement the spice. Ingredients for the sponge: 375g self raising flour 225g light brown sugar 2 tsp ground cardamom ½ tsp ground nutmeg 1 ½ tsp baking powder pinch of salt 150g vegetable oil 2 tblsp rose water 330 ml soya milk