Pistachio, Almond and Carrot Cake
Updated: Dec 3, 2018
A nutty, flourless cake made moist and moreish from the addition of nuts and cinnamon. It actually improves with a day left in a tin in a dark place. You could be creative with this; the addition of orange zest would be lovely as would a handful of sultanas steeped in rum. However, it works perfect just as it is.
150g butter or margarine
200g caster sugar
3 large eggs
2 tap vanilla extract
150g ground almonds
100g pistachio nuts, chopped
2 tsp cinnamon
2 carrots, peeled and grated
1 - Pre-heat the oven to 180C/GM4.
2 - Grease and line a 20cm springform cake tin.
3 - In a large mixing bowl, whisk the butter and sugar until light and fluffy.
4 - Whisk in the eggs one at a time.
5 - Fold in the vanilla extract, almonds, pistachios and grated carrots.
6 - Pour into the cake tin and bake on the middle shelf for 45-60 minutes until a skewer inserted comes out clean.
7 - Allow to cool in the tin. Serve with Greek yoghurt and honey.