• David Hall

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.

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