Pistachio & Almond Carrot Cake with Rose Cream

Name: Pistachio & Almond Carrot Cake with Rose Cream
Cook time: 60 min
Total time: 60 min
Cuisine: International
Ingredients: 150 g Unsalted butter; 100 g Pistachios (shelled, raw, unsalted); 2 large Carrots (275 - 300 g peeled); 3 large Eggs; 200 g Caster sugar (normal or golden); 2 tsp Vanilla paste or extract; 200 g Ground almonds; 100 g Desiccated coconut; 2 tsp Ground cinnamon; 200 - 300 ml Double or whipping cream; 2-3 tsp Icing sugar; A few drops Rose water; Handful Pistachios (as above) (optional); Handful Dried edible rose petals (optional); A little for dusting Icing sugar

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Cook: 60 mins

Ingredients

150 g Unsalted butter
100 g Pistachios (shelled, raw, unsalted)
2 large Carrots (275 - 300 g peeled)
3 large Eggs
200 g Caster sugar (normal or golden)
2 tsp Vanilla paste or extract
200 g Ground almonds
100 g Desiccated coconut
2 tsp Ground cinnamon
200 - 300 ml Double or whipping cream
2-3 tsp Icing sugar
A few drops Rose water
Handful Pistachios (as above) (optional)
Handful Dried edible rose petals (optional)
A little for dusting Icing sugar

Accompaniment

Description

A dense, nutty, moist cake. Gluten free. Great as a dessert after a meal, or with a cup of tea or coffee any time of day.

Method

1
Preheat the oven to 160 degrees C. Line the base and sides of a 23 cm springform tin with baking paper.
Melt the butter and leave to cool a little.
Blitz the pistachios in a food processor until well chopped, then change to the grating attachment and grate the carrots.
Beat the eggs, sugar and vanilla extract together for about 3 minutes until pale and slightly thickened.
Add the ground almonds, coconut and cinnamon and stir, then add the melted butter and mix well.
Add the grated carrots and pistachios and mix again, then spoon into the tin. Bake for 1 hour. Leave to cool completely in the tin before turning out.
Whisk the cream to soft peaks with a little icing sugar and a few drops of rose water, both to taste (start with just one or two drops, taste, and add more only if needed).
Before serving, dust with icing sugar. Serve with rose cream.