Vegan Rose & Pistachio Cake (Gluten-Free Option!)

It's English summertime and that calls for three things: muddy festivals, ciders in the pub and evenings spent in the garden, making the most of the daylight that seems to stretch on and on. When the weather behaves itself, there is nothing more intoxicating than the heady smell of roses, lavender and honeysuckle lining a freshly-cut lawn. The moseying of the bees and the hopping around of the birds in and out of the bushes make for a serene little hideout and that's partly what inspired me to create this cake. Floral flavours can be difficult to get right, but I think the trick is committing; not being scared to really go for it. And unlike some other flowers, I find rose lends itself rather well to deliciousness without being at all perfumey. I decided to complement the rosy hues and notes with the only nut that could do it justice in its elegance: the pistachio. The end result is something that's really aesthetically-pleasing and—in my humble opinion—perfect for any celebration this summer. From your granny's 80th to your friend's baby shower; this cake is decadent, feminine and, well, pretty. And who doesn't like pretty that also tastes good? This cake is almost gluten-free and you can make it so by simply upping the quantities of the ground almonds, corn starch and coconut flour, or subbing in a gluten-free flower blend in place of where I've used regular all-purpose wheat flour. This is one to be kept refrigerated to keep the cream firm, but it lasts a good 3-4 days if chilled (if it isn't eaten before then!)