May 10, 2014 by dgarnett2013
Spiced Carrot, Pistachio & Almond Cake with Rosewater Cream: Persiana by Sabrina Ghayour
- 3 large free-range eggs
- 200g (7oz) caster sugar
- 2 tsp vanilla extract
- 200g (7oz) ground almonds
- 100g (3 ½ oz) desiccated coconut
- 2 heaped tsp ground cinnamon
- 150g (5 ½ oz) unsalted butter, melted
- 2 large carrots, coarsely grated
- 100g (3 ½ oz) shelled pistachio nuts, roughly chopped
- icing sugar, for dusting
For the Rosewater Cream
- 300ml (1/2 pint) double cream
- 2–3 tbsp rosewater
- 3–4 tbsp icing sugar
- a few chopped pistachio nuts
Preheat the oven to 160°C/fan 140°C/gas mark 3. Line a 23cm (9in) springform cake tin with enough nonstick baking paper to cover the base and sides. You won’t need to grease the tin or the paper, as the oils from the nuts and butter in the batter prevent the cake from 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 mix 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 tastes better as a result.
To make the rosewater cream: whip the double cream along with the rosewater and icing sugar, either by hand or using an electric hand whisk, until the cream is thick and unctuous. Dollop a generous spoonful on the side of a slice of the cake and dust the cake and cream lightly with icing sugar. Top with some chopped pistachios.
I simply keep this cake on a plate covered with clingfilm and find it can be kept like this for up to 1 week.
Made the day we saw the Martin Creed exhibition at the Hayward.