Pistachios, plenty of juicy carrots, a touch of lemon zest and some brown sugar and wow.. I have created one of my favourite cakes ever! Here you have an awesome, wholesome and rustic cake - remember not just good at tea time but also for breakfast!
I always keep a packet of pistachios in my cupboard. I love them and as soon as I run out my children ask me for more. I buy unsalted organic pistachios which have a cleaner more and intense flavour compared to the ready salted ones so I am happy to pay a little extra for them especially if they are for the children.
Today the sun is shining and even though the mornings and evenings are a little chilly one feels really warm in the mid day sunshine. The weather forecast for the weekend is looking good and so I think that a family trip out to gather chestnuts is in the offing. We live quite near an ancient deer park and there is an avenue of really old and magnificent chestnut trees - we shall be there competing with the squirrels to collect for our afternoon treat!
- Prep Time : 25 minutes
- Cook Time : 40 minutes
Grate the carrots and finely grind the pistachios using a processor. Leave about 25 pistachios aside for the final decoration.
Whip the eggs with 50 g or 1/4 cup of sugar until soft and fluffy.
Add the sifted flour with the baking powder, the ground pistachios and stir well.
Add the carrots, the remaining sugar, the juice and zest of 1 lemon and mix well.
Pour onto a well greased round baking tin measuring approx 22 cm or 8.6 inch diameter.
Bake at 180C -350F for 40 minutes. Leave the cake in the oven with the door left adjar for a further 10 minutes. Test the cake with a toothpick and if it is still too wet inside leave it in for a little longer.
Let the cake cool down. Squeeze the other lemon juice. In a saucepan over a low heat, soften the jam with the juice of the lemon then brush it over the cake.
Bring to the boil a small pan of water then put in your remaining pistachios. Boil for a minute then drain. Put them on a tea towel and rub them to remove their skins. Decorate your cake with the pistachios.