Full Recipe

Spiced Carrot, Pistachio and Almond Cake (gluten free)

Carrot-cake

You’ll know from my lack of cake and biscuit recipes that they’re not really my thing. However this recipe from ‘Persiana’ by Sabrina Ghayour looked easy and, most importantly, Frances was here to help. She and Emma are both much better at baking than I am. It’s best made the day before you want to eat it and I can definitely confirm that it stays fresh for up to a week if you leave it on a plate and cover it with clingfilm.

  • Ingredients
  • 3 large eggs
  • 200g castor sugar
  • 2 tsp vanilla extract
  • 200g ground almonds
  • 100g desiccated coconut
  • 2 heaped tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 150g unsalted butter
  • 2 large carrots, peeled and grated (should be about 330g)
  • 100g shelled pistachios, roughly chopped
  • Icing sugar for dusting

Preheat the oven to 160°C/fan 140°C. Line the bottom and sides of a 23cms springform cake tin with non-stick baking paper. There’s no need to grease the tin or paper.

Beat the eggs, sugar and vanilla extract together in a mixing bowl. Stir in the ground almonds, coconut, cinnamon and nutmeg. Add the melted butter and mix thoroughly. Add the grated carrots and pistachios and mix till evenly blended. Gently spoon the mix into the prepared tin and bake for 1 hour. When ready it should feel firm to touch and a crust forms on top. Check it after 40 minutes to ensure it is cooking evenly.

Leave the cake to cool in the tin – best if you can wait overnight. The cake is much moister when cool and tastes better.

When ready to eat, dust with a little icing sugar. We served the cake with plain unsweetened yoghurt but in ‘Persiana’ it’s served with whipped cream to which 2-3 tbsps each of rosewater and icing sugar are added. A few chopped pistachios are sprinkled on top of that.