Anne Thornton’s Pistachio Rose Citrus Cake Recipe

Need a weekend plan? May we suggest a plant-based mushroom-themed culinary odyssey (with, perhaps, a sprinkle of magic)? Recently, our culture editor Andie Eisen attended a dinner hosted by the fabulously dressed Food Network darling Chef Anne Thornton. On the menu were cremini escargot, pistachio rose citrus cake, and truffled porcini ravioli with a mélange of mushrooms. Each dish, including the cake, featured fungi and, an optional dusting of grated psilocybin a la parmesan. No spoilers for how the evening unfolded, read Andie's account here, but we thought we might send you into the weekend with something sweet: The recipe for the pistachio rose citrus cake, complete with candied orange and a California-grown blend of 10 whole organic mushrooms. Happy baking! — Maraya

Pistachio Rose Citrus Cake

Cake

• 2 cups superfine oat flour (you can make this in a high-powered blender and sift, or buy it)

• 1 cup superfine blanched almond flour

• 4 tbsp tapioca starch

• 4 tbsp cornstarch

• 2 tbsp California-grown blend of 10 whole organic mushrooms cordyceps, lion’s mane, reishi, turkey tail, chaga, king trumpet, maitake, antrodia camphorata, shiitake, and agaricus blazei

• 1½ cups fine granulated coconut sugar (I like Supernatural brand for baking)

• 4 tsp baking powder

• 1 tsp salt

• 1 cup + 4 tbsp room temperature full-fat coconut milk that has been fully mixed in a high-powered blender to make sure there are no solid chunks of coconut milk

• 3 tbsp fresh Meyer lemon juice

• Zest of 1 Meyer lemon

• 4 tbsp orange juice

• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.

2. Line two 8x8 pans with parchment paper, grease them with avocado oil and remove excess oil.

3. Mix all the dry ingredients together and sift or whisk to remove lumps that will lead to clumps.

4. Add the wet ingredients and mix until completely smooth.

5. Divide evenly between the two 8x8 pans.

6. Bake for 20–25 minutes, and the cakes will rise significantly.

Frosting

• 2 cups powdered sugar

• 1 tbsp fresh lemon juice

• 1 tbsp orange juice

• 2 tbsp of coconut milk (full fat, room temperature, blended)

• 2 tbsp of plant-based yogurt

• 1 tbsp

• ½ tsp vanilla extract

• ½ tsp Almond extract

Garnish

• Candied Oranges

• Pistachios

• Rose petal powder

Instructions

1. Whisk together the powdered sugar to ensure it has no lumps, then add all the wet ingredients.

2. Put the frosting in the refrigerator to harden.

3. Remove the cakes from their pans.

4. Divide the frosting between the two cakes.

5. Add some candied oranges to the top of each, plus pistachios.

6. Put one cake on top of the other and sprinkle with rose powder.

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