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Rose Cardamom Coffee Cake with Maple Tahini Glaze

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons flaxmeal
  • 2 teaspoons apple cider vinegar
  • Scant 1/2 cup almond milk
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1 cup mashed banana 2 medium
  • 2 teaspoons pure vanilla extract
  • 1 tablespoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 1/2 cups whole wheat flour
  • 1/2 cup brewed Four Sigmatic Ground Mushroom Coffee with Lion’s Mane
  • 1 teaspoon baking soda
  • ½ cup plus 1 tablespoon chopped raw pistachio meats
  • 2 tablespoons lightly crushed culinary-grade dried rose petals optional, see Notes
Glaze
  • ½ cup brewed Four Sigmatic Ground Mushroom Coffee with Lion’s Mane
  • ¼ cup pure maple syrup
  • ¼ cup tahini
  • 1 tablespoon minced fresh ginger, peeled

Method
 

  1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, leaving a few inches of extra parchment overhanging the edges of the pan.
  2. Combine the flax meal with 6 tablespoons of warm water in a large bowl. Stir, then let sit for 5 minutes to thicken.
  3. Pour the apple cider vinegar into a ½-cup measuring cup. Fill the rest of the measuring cup with almond milk, and set aside for 5 minutes.
  4. Add the coconut oil, maple syrup, banana, vanilla, cardamom, nutmeg, and salt to the bowl with the flax. Mix well.
  5. Add the flour, and stir just to combine. Then add the coffee, baking soda, and almond milk-vinegar combination. Stir well to incorporate all the ingredients. (It may fizz a little.)
  6. Pour the cake batter evenly into the prepared loaf pan. Sprinkle ½ cup of the pistachios (reserve the remaining 1 tablespoon for garnish) in an even layer over the top of the batter. Bake for 45 to 50 minutes, or until the top has browned slightly and a knife inserted into the center comes out clean.
  7. Meanwhile, make the glaze: Combine all the ingredients in a medium sauce pan. Bring to a low boil on medium heat, then lower the heat to maintain a simmer for 8 to 10 minutes, or until the mixture is reduced by half and thickened.
  8. When the cake is done, poke 10 to 20 holes all over the top of the cake with a fork or knife, spaced evenly. Pour the glaze over top in an even layer (it will be slightly thick). Sprinkle with the remaining pistachios and rose petals, pressing gently so they stick into the glaze.
  9. Let the cake cool in the pan for at least 1 hour. Run a knife along the edge of the cake, then using the overhanging parchment, gently lift the cake out of the pan. Peel off the parchment from the sides, then slice to serve. Enjoy with a cup of your favorite Four Sigmatic coffee (see Notes).
  10. Store the cake in an airtight container, or return to the baking pan and cover with foil. Keep refrigerated for up to 5 days. You can also wrap the cake in foil and freeze for up to 3 months, defrosting in the refrigerator for 1 day ahead of serving.

Notes

If you don’t have rose petals on hand, don’t fret! You can leave them off the topping and still have a delicious cake. Substitute for cacao nibs, more pistachios, or dried apricots to add texture, flavor, and color to your cake.
To make a matching rose latte, warm ½ cup almond milk in a small sauce pan until it begins to foam gently at the sides. Turn off the heat, and stir in ½ teaspoon rose powder. Froth with an electric frother, and pour over your brewed coffee. Garnish with a few crushed rose petals and a dash of cardamom, if desired.