This cake was adapted from an Italian recipe I found in an Italian food magazine that I love. The recipes are so well-written that I can adapt them in a snap.
Makes 10-12 servings
1/2 cup avocado or extra virgin olive oil
7 tablespoons Suzanne's Specialties Maple Rice Nectar
1 tablespoon pure vanilla extract
3/4 cup coconut sugar
1 1/4 cup spring or filtered water
2 1/3 cups sprouted whole wheat or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
2/3 cup coarsely chopped pistachios
Preheat oven to 350oF and lightly oil a standard bundt pan (9 1/2 inches).
Whisk together oil, 3 tablespoons rice nectar, vanilla, coconut sugar and vanilla until creamy. Mix in flour, baking powder and baking soda and salt until a creamy batter forms. Do not over mix. Fold 1/2 cup pistachios into the batter. Spoon evenly into the prepared pan.
Bake for 35-40 minutes or until the cake springs back to the touch or a toothpick inserted into the cake comes out clean.
Allow the cake to cool for 10 minutes. Place a platter over the cake pan and invert so the cake drops gently onto the platter. Allow to cool completely.
Make a glaze by heating remaining rice nectar until it boils. Spoon over the cake and sprinkle pistachios over the glaze so they stick to the glaze.