Carrot & Pistachio Cake

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September 23, 2016 by dgarnett2013

Carrot & Pistachio Cake: Nina Capri by Nina Parker


  • 170ml sunflower oil
  • 200g unrefined caster sugar
  • 3 medium eggs plus 2 eggs separated
  • 150g ground almonds
  • 1 tab brown or white rice flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • few gratings of nutmeg
  • pinch of ground cardamom
  • pinch of ground cloves
  • 160g grated carrots
  • 80g chopped pistachios
  • unrefined icing sugar, for dusting
  • creme fraiche or whipped cream to serve, optional


Preheat the oven to 170℃.

Line a 23 or 24cm springform cake tin with baking parchment.

In a stand mixer, whisk the sunflower oil and sugar until combined.

Add the whole eggs plus 2 egg yolks and whisk until well combined.

In a separate bowl, mix the ground almonds, flour, baking powder, bicarbonate of soda and the spices.

Add the dry ingredients to the wet, along with the grated carrots and 50g of the chopped pistachios.

Mix until just combined and scrape into a large bowl.

Clean and dry the mixer bowl very well, then add the egg whites and beat until they form stiff peaks.

Carefully fold in one third of the whites into the carrot batter, then fold in the remaining whites, a third at a time. Try to avoid knocking out all the air.

Pour the batter into the prepared tin and bake for about 1 hour, until the sides of the cake are slightly doing away form the tin and a skewer inserted comes out clean.

Remove and allow to cool completely on a cooling rack before turning it out of the tin.

Lightly dust with icing sugar, scatter over the remaining pistachio nuts and serve with a dollop of creme fraiche or whipped vanilla cream if required.

September terrace treats part III


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