碗内加入糖和鹰嘴豆水，用电动打蛋器打发 Add sugar and aquafaba to a bowl, beat with an electric mixer
打发至一定厚度，可以画出图案并保持几秒 Beat until fluffy: pattern can stay on surface a few seconds
加入筛过的面粉和泡打粉，轻轻翻拌均匀 Sift in flour and baking powder, fold in gently
加入开心果碎、柠檬皮、玫瑰水和椰子油，轻轻翻拌均匀 Add in chopped pistachios, lemon zest, rose water and coconut oil, fold in gently
模糊中刷薄薄一层油，底部铺上适合大小的油纸 Brush a thin layer of oil on baking mould, cover the bottom of with a suitable sized baking paper
面糊倒入磨具至2/3满，在预热180 ℃的烤箱烤20分钟 Pour in the mixture into the mould until 2/3 full, bake in a 180 ℃ preheated oven for 20min
糖霜：糖粉内加入玫瑰水和草莓粉，搅拌均匀（太厚可以加入几滴柠檬汁） Icing: add rose water and strawberry powder to icing sugar and mix well (add a few drops of lemon juice if too thick)
蛋糕出炉后在晾架上彻底晾凉，涂上糖霜 Cool cakes completely on wire rack, spread on the icing
放上玫瑰花瓣点缀，可以用柠檬皮哦 Decorate with rose petals, or lemon zest instead
可以享用美美的蛋糕啦 Beautiful cakes are really 🥰
鹰嘴豆水可以买现成的或自制：在锅中加入干鹰嘴豆(200g)和水(750g)，水烧开后转小火，煮至鹰嘴豆变酥，让其完全冷却就能用啦 Aquafaba can be brought ready or made at home: add 200g dried chickpeas and 750g water to a pan and bring to boil, turn to low heat, cook until chickpeas soften, let them cool and it’s really to use 如果不追求全素，可以用90g全蛋代替鹰嘴豆水 If vegan is not required, use 90g whole egg to replace the aquafaba