Set your table with @cheftosca
Having a brunch is a great way to bring friends and family together and start the day in a relaxed way. Summer is getting closer and with it, the season of eating and celebrating outdoors.
@cheftosca shows you a few ideas on how you can easily conjure up a successful and summery brunch in shades of green and blue. We've also got the perfect recipe for you to complete your summer brunch.
Cover the table with a linen tablecloth and decorate it with a fresh bouquet of tulips and eucalyptus. Lovingly folded napkins decorated with small twigs give the table a romantic charm.
It goes without saying that homemade delicacies in beautiful bowls and dishes should not be missing from the table.
Recipe for Pistachio Rose Cake (vegan)
Ingredients (for 6 people)
Dry ingredients
- 200g flour
- 100 g brown sugar
- 6 g baking powder
- 1 pinch of salt
Wet ingredients - 50g vegan butter (melted) or oil
- 200 g applesauce
- 80g plant milk
- 10g apple cider vinegar
- 1 tablespoon rose petal water
Icing
- 60 g vegan butter
- 150g sifted icing sugar
- 100ml plant milk
- ¼ teaspoon vanilla extract
Toppings
- Dried rose petals
- Chopped pistachios
Method:
- Preheat the oven to 190°C.
- Add the butter and flour in a round cake tin.
- In a medium bowl, whisk together all dry ingredients
- Combine the wet ingredients in a separate bowl and mix together.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour the batter into the cake tin and smooth it with a spatula.
- Bake for 40 to 45 minutes at 190°C.
- Mix all ingredients for the icing in a high-speed blender until smooth. Leave the icing in the fridge until the cake is done baking.
- Let the cake cool completely, pour the icing on top and spread it evenly with a spatula.
- Sprinkle with pistachios and rose petals and enjoy.
