7 small spoonfuls apricot preserves (about 1 tsp. each)
1/3 cup toasted pistachios, chopped
FOR THE CASHEW CREAM
1 cup cashews, soaked for 4-6 hours
1/2 cup pistachios, soaked for 4-6 hours
1 cup plant (or dairy) milk
1 teaspoon vanilla
2 tablespoons maple syrup
1 teaspoon orange blossom water
1 tablespoon lemon juice
1 teaspoon lemon zest
Pinch of salt
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hour 15 mins
Preheat oven to 350F.
In a large mixing bowl, whisk together flours, baking soda, cardamom and salt.
Measure out plant milk in a pyrex of small bowl, then add apple cider vinegar & set aside. In a separate bowl, whisk together coconut sugar, maple syrup, eggs, and vanilla. Whisk vigorously for 1 minute or a ribbon of beaten eggs should trail back into the bowl. Stir both wet ingredients into dry and mix to combine well - making sure there are no lumps. Zest 2 teaspoons worth of orange zest into the batter & mix well.
Pour batter to a greased 9 inch springform pan. If your preserves are too thick, dilute with a little water to thin. Dollop about 7 spoonfuls (about 1 tsp. each) evenly overtop the cake. Bake for 40-45 minutes or until browned. The cake will bounce back slightly when you press it & a toothpick (poked into the center of the cake) should come out clean.
For cashew cream, drain soaked nuts and rinse. Add to a high-speed blender with remaining ingredients. Blend very well - until super smooth and whipped. Serve cake with toasted pistachios and cashew cream.