SPICED CARROT, PISTACHIO & ALMOND CAKE

SPICED CARROT, PISTACHIO & ALMOND CAKE image

Categories Carrot

Yield 10 servings

Number Of Ingredients 10

3 large eggs
200g (7 oz) superfine sugar
2 teaspoons vanilla extract
200g (7 oz) ground almonds
100g (3 1/2 oz) desiccated coconut (dried, unsweetened)
2 teaspoons ground cinnamon
150g (5 1/2 oz)unsalted butter, melted
2 large carrots, coarsely grated
100g (3 1/2 oz) shelled pistachio nuts, roughly chopped
confectionerâs sugar for dusting

Steps:

Preheat the oven to 160C/fan 140C/gas mark 3 (320Â° F). Line a 23cm (9-inch) springform cake pan with enough parchment paper to cover the base and sides. The oils from the nuts and butter in the batter prevent the cake from sticking, so no need to butter or oil paper or pan. Beat the eggs, sugar and vanilla extract in a mixing bowl. Add the ground almonds, coconut and cinnamon and stir, then add the butter and mix the ingredients thoroughly. Add the grated carrots and pistachios and mix again until the ingredients are evenly blended, then gently pour or spoon the batter into your prepared cake pan and bake for 1 hour, or until it feels firm to touch and a crust forms on top. Check at 40 minutes to ensure it is cooking evenly. Once cooked, allow to cool in the pan before serving. The cake keeps well for a few days. Serves 10ish. (Because this cake is mostly nuts and coconut, it is a bit heavyâyouâll want to serve small slices.)