Spectacular Spiced Carrot, Pistachio and Almond Cake (Gluten-Free)
My brother moved to California this week so to celebrate we threw a farewell party and my contribution was this cake. It's a foolproof recipe that's not only incredibly easy to make but also tastes THE BOMB.
We have a couple of coeliac friends so whenever there's a party I like to do at least one gluten free dessert and I absolutely LOVE carrot cake. In fact, I might go out on a limb here and say that it is quite possibly my favourite kind of cake! So when I saw this recipe in Sabrina Ghayour's Persiana I simply couldn't resist! The best gluten-free recipes are those that aren't gluten-free on purpose, they just taste really amazing and they happen to have no flour in them. This cake is exactly that and the texture and flavour provided by the nuts and coconut make for an absolutely GORGEOUS cake!
Spectacular Spiced Carrot, Pistachio and Almond Cake (Gluten-Free)
3 large free-range eggs
200g caster sugar
2 tsp vanilla extract
200g ground almonds
100g desiccated coconut
2 heaped tsp ground cinnamon
150g unsalted butter, melted
2 large carrots, coarsely grated
100g shelled pistachio nuts, roughly chopped
Preheat the oven to 160C/Gas Mark 3. Line a 23cm (9 in) springform cake tin with enough nonstick baking paper to cover the base and sides. You won't need to grease the tin or paper as the oils from the nuts and butter in the batter prevent the cake sticking to the paper.
Beat the eggs, sugar and vanilla extract together in a mixing bowl. Add the ground almonds, coconut and cinnamon and stir, then add the melted butter and give the ingredients a thorough mix. Add the grated carrots and pistachios and mic 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 the cake at 40 minutes to ensure it is cooking evenly. Once cooked, allow to cool in the tin, overnight if you can wait; the cake is much moister once cooled and it tastes better as a result.
TIP: The cake can be stored on a plate covered with clingfilm for up to a week.
We have a couple of coeliac friends so whenever there's a party I like to do at least one gluten free dessert and I absolutely LOVE carrot cake. In fact, I might go out on a limb here and say that it is quite possibly my favourite kind of cake! So when I saw this recipe in Sabrina Ghayour's Persiana I simply couldn't resist! The best gluten-free recipes are those that aren't gluten-free on purpose, they just taste really amazing and they happen to have no flour in them. This cake is exactly that and the texture and flavour provided by the nuts and coconut make for an absolutely GORGEOUS cake!
Spectacular Spiced Carrot, Pistachio and Almond Cake (Gluten-Free)
3 large free-range eggs
200g caster sugar2 tsp vanilla extract
200g ground almonds
100g desiccated coconut
2 heaped tsp ground cinnamon
150g unsalted butter, melted
2 large carrots, coarsely grated
100g shelled pistachio nuts, roughly chopped
Preheat the oven to 160C/Gas Mark 3. Line a 23cm (9 in) springform cake tin with enough nonstick baking paper to cover the base and sides. You won't need to grease the tin or paper as the oils from the nuts and butter in the batter prevent the cake sticking to the paper.
Beat the eggs, sugar and vanilla extract together in a mixing bowl. Add the ground almonds, coconut and cinnamon and stir, then add the melted butter and give the ingredients a thorough mix. Add the grated carrots and pistachios and mic 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 the cake at 40 minutes to ensure it is cooking evenly. Once cooked, allow to cool in the tin, overnight if you can wait; the cake is much moister once cooled and it tastes better as a result.
TIP: The cake can be stored on a plate covered with clingfilm for up to a week.
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