A straight forward cake to make such as this one is ideal at Pesach, especially as it can be made in one bowl. Carrots and pistachio nuts work well together to produce a moist cake that all the family will enjoy. Buying the pistachio nuts in their shells is a lot cheaper; although it is a little time consuming to shell them, it is well worth the effort.
3 large eggs
120g caster sugar
2 teaspoons vanilla extract
200g ground almonds
100g desiccated coconut
2 teaspoons cinnamon
150g unsalted butter/ non-dairy margarine – melted
2 large carrots – peeled and coarsely grated
100g pistachio nuts – roughly chopped
1 handful raisins
Icing sugar for decoration (optional)
Sliced pistachios for decoration (optional)
Preparation time: 20 minutes
Cooking time: 1 hour
1 Preheat the oven to 160ºC / 140ºC fan and line a 24cm springform cake tin with baking paper (enough to cover base and also sides).
2 In a mixing bowl, beat the eggs, sugar and vanilla together.
3 Then add the ground almonds, coconut, cinnamon and stir, before adding in the butter and giving the ingredients a thorough mix.
4 Add the grated carrots, pistachios and raisins and mix again until all ingredients are evenly incorporated and then gently pour the mixture into your cake tin.
5 Bake for one hour.
6 Allow the cake to cool overnight before cutting it (it comes out much
moister this way).
7 Decorate with sifted icing sugar and sliced pistachios before serving.
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