I love cake and I love baking but need to rely on recipes as I am not as good at understanding textures and cooking times as I am with savoury food.
I wanted to share a recipe from Sabrina Ghayour’s Persiana book for Spiced Carrot, Almond and Pistacio Cake. It was easy, gluten free and oh so delicious.
For a 23cm baking tin (lined on the base)
200g Caster Sugar
2tsp Vanilla Extract
100g Pistachios – chopped
200g Ground Almonds
150g Melted Butter
100g Dessicated Coconut
2 large Carrots – coarsely grated
2tsp Ground Cinnamon
In a food mixer whip together the eggs, sugar and vanilla until combined, pale and fluffy. Then stir in the almonds, coconut and cinammon until all mixed through. Finally add the carrots, pistachios and butter and give the mixture a final stir.
Pop into the cake tin and bake in a 180 degree oven for an hour (check after 40 minutes to make sure the top is colouring evenly).
As usual with cakes, it is cooked when a skewer poked through the middle comes out clean. Remove from the oven and leave to cool completely.
As per the recipe I served with whipped rosewater cream (1tbsp rosewater, 180ml double cream and 1tbsp icing sugar whipped together) and sprinkled with pistachios.