When leafing through cookbooks and food magazines I always get drawn in by the cake recipes that are a bit of a twist on the classics. As much as I love a good Victoria sponge, coffee & walnut or carrot cake, something a bit different is always a nice change.
I stumbled across a scrumptious looking cake in a feature on Persian food in the Good Food Magazine and it was that which inspired this delicious twist on a carrot cake. This is much sweeter than your usual carrot cake and feels much lighter and more delicate. It’s also gluten free so a great option for those with allergies and intolerances.
200g light brown sugar
3 large eggs
2 tsp vanilla extract
200g ground almonds
100g desiccated coconut
2 tsp ground cinnamon
150g unsalted butter, melted
2 large carrots
100g pistachio nuts (preferably already shelled)
icing sugar for dusting
1. Preheat the oven to 160°C. Grease and line a springform cake tin.
2. Beat together the eggs and sugar.
3. Add the ground almonds, coconut and cinnamon and fold together until the mixture resembles very thick porridge.
4. Grate your carrots and roughly chop the pistachio nuts.
5. Fold the carrots and pistachios into the mixture along with the melted butter.
6. Pour mixture into your lined cake tin and spread evenly. Place in the oven and bake for 1 hour.
7. Remove from the oven and leave to cool. Remove the cake tin when it’s cool enough to touch.
8. Dust with icing sugar for decoration.