Guilt-free treats - Spiced carrot pistachio and almond cake
This totally nutty Iranian cake is gluten-free and packed full of protein. OK, it does contain sugar and butter, so we say enjoy the taste but eat in moderation.
Such a simple high fibre recipe that you’ll make again and again.
Hot Flush extracted this recipe from Persiana by Sabrina Ghayour.
Prep time: 10 minutes
Cook time: 55 minutes
3 large free range eggs
175g caster sugar
2 tsp vanilla extract
200g ground almonds
100g desiccated coconut
2 heaped tsp cinnamon
150g unsalted butter, melted
2 large carrots, coarsely grated
100g shelled pistachio nuts, roughly chopped
icing sugar for dusting
Preheat the oven to 160C fan. Line a 23cm springform cake tin with enough non-stick baking paper to cover the base and sides. The oils from the nuts and butter in the batter prevent the cake from sticking.
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 tin 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 tin, overnight if possible: the cake is moister once cooled and tastes better as a result. Serve with a dollop of crème fraiche or cream on the side topped with chopped pistachios.
This cake can be kept covered in cling film for up to a week in the fridge.