I use a muffin tray (12 pcs) + 1 mini round cake mold, 17 cm diam.

This is an adapted recipe from the Unconventional Baker. I have changed some products so that the cake fits my taste.

I call it a bouquet of enchanting oriental ingredients – rose, cardamom, pistachios … You can use a sweetener of your choice – agave sugar, brown sugar, etc..


3/4 cup unsweetened apple puree, natural (I buy it ready-made)

1 1/2 cup coconut sugar (maybe 2 cups, if you want it even sweeter)

1/2 cup water

1/4 cup sunflower oil

2 tbsps. rosewater

vanilla to taste

almond essence to taste

lemon essence to taste (or lemon juice)

2 1/2 cups flour, sifted

1/2 teaspoon ground cardamom

1 teaspoon cinnamon

1 pinch of salt

1 teaspoon of baking soda

100 g peeled pistachios, crushed (I separate small part to sprinkle the bottom of the molds and the other – in the dough);

powdered sugar for sprinkling (optional)


From all products (without sugar powder), I knead dough by hand, adding pistachio at the end.

Sprinkle the bottom of previously greased muffin molds with pistachios (the ones I mentioned that I separate).

Top up the cake mixture. Keep in mind that it raises – do not overfill the molds.

Bake in preheated oven at 180ᴼC. I constantly watch and check with a wooden skewer whether they are ready.

Chilled muffins, I sprinkle with powdered sugar.