Plate Expectations: Spanish coconut and pistachio cake
Our in house chef Denise Phillips prepares her latest delicious dish!
Denise Phillips is a Jewish cook and author
If you are looking for a new cake recipe this Pesach, put this one on the menu! 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 shelling them is a little time consuming, it is well worth the effort.
Makes 1 cake
Preparation time: 20 mins
Cooking time: 40 mins
Serves: 8-10
Ingredients
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)
METHOD:
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 and 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 (this ensure it is much more moist).
7 Decorate with sifted icing sugar and sliced pistachios before serving.
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