That’s right: not just any carrot cake – an F&R carrot cake!
Spiced carrot, pistachio and almond cake
Sabrina Ghayour’s carrot cake, to be precise: the recipe comes from her marvellous collection of middle eastern delights, Persiana. In Iran, explains Sabrina, they don’t really have puddings; so this carrot cake, Fidget maintains, is not really a cake, it’s a delicious source of your five a day. Dream on…
Either way, for this exotic classic you will need: 3 large eggs, 200g golden caster sugar, the scraped seeds from a vanilla pod, 200g ground almonds, 100g desiccated coconut, 2 tsp ground cinnamon, 150g unsalted butter melted, 2 large carrots coarsely grated, 100g shelled pistachio nuts roughly chopped, icing sugar for dusting.
The original recipe recommends serving with rosewater cream, for which you will need 100ml double cream, 1 tbsp rosewater, 1 tsp icing sugar and a few chopped pistachios to decorate. As an alternative, we also tried just a dollop of Greek yogurt and a drizzle of honey, which was delicious too.
Start by pre-heating the oven to 160°/gas 3 and lining a 23cm Ø loose-bottomed cake tin with baking parchment.
In a mixing bowl beat the eggs, sugar and vanilla seeds. Add the ground almonds, coconut and cinnamon and mix. Add the melted butter and stir again. Finally, add the carrots and pistachios and mix well.
Pour into the prepared tin and bake for about an hour (check after 40min); it is cooked when it feels firm to the touch and a crust forms on top. Allow to cool in the tin – preferably overnight because it becomes more moist with time.
If you decide to go with the rosewater version, whip the double cream with the icing sugar and rosewater until it is thick and paw lickin’. Serve alongside a confident slice of cake and sprinkle with chopped pistachios. Heavenly!
Okay, Fidget, we’ll count this as one of your five-a-day – but you don’t need to have them all in one go you know…