Car­rot, Car­damom and Ama­ranth Cake

Good - - FOOD -

This deca­dent, moist, rich cake is not only gluten-free but is also filled with flavour and fra­grance. It’s a per­fect way to use up any car­rots you may have lurk­ing in the veg­etable drawer of your fridge – you’ll turn them into a sub­lime slice of heaven. Gluten-free

Serves 8–10

Car­rot cake

200g shelled pis­ta­chios,

lightly toasted

230g co­conut su­gar

6 eggs

125g ama­ranth flour

½ tsp bak­ing pow­der finely grated zest of 4


1 tsp car­damom pods, toasted

and freshly ground 360g grated car­rot 160ml olive oil Honey cream cheese ic­ing 250g cream cheese, at room


125g soft un­salted but­ter, at

room tem­per­a­ture 80ml raw honey

1 tsp vanilla paste, or the

seeds from 1 pod zest of 2 limes

To dec­o­rate ed­i­ble spray-free roses

or vi­o­las

Pre­heat your oven to 180°C. Lightly grease two 20cm spring­form cake tins, and line the base and sides with non-stick bak­ing pa­per.

Place toasted pis­ta­chios in a food pro­ces­sor or blender. Pulse to grind the pis­ta­chios into evenly sized pieces, nei­ther too fine nor too chunky. You could also chop them by hand.

Next, ideally in a stand mixer fit­ted with the whisk at­tach­ment, whisk the co­conut su­gar and eggs to­gether un­til thick and fluffy and tripled in vol­ume. This will take about 5 min­utes; when you lift the whisk out of the mix­ture, the rib­bon that runs off should sit on top of the mix­ture for 10 sec­onds be­fore merg­ing back in.

Place the ama­ranth flour, bak­ing pow­der, or­ange zest, car­damom and pis­ta­chios in a sep­a­rate bowl. Mix lightly but thor­oughly. Add the car­rot and mix gen­tly, then add the oil and mix gen­tly again.

Add half the egg mix to the flour mix, and fold to­gether very gen­tly. Add the re­main­ing egg mix and con­tinue to fold very gen­tly un­til ev­ery­thing is just in­cor­po­rated. Di­vide mix­ture be­tween the tins. Bake for 50-60 min­utes. It will look cooked be­fore then, but will be raw in the mid­dle. Wait at least 50 min­utes be­fore test­ing with a small sharp knife or skewer. If it comes out clean, the cakes are done. Turn the oven off, and with the door open, leave the cakes in­side to cool un­til they are warm. Trans­fer to racks to cool fully.

To make the ic­ing, beat the cream cheese un­til smooth, then add the but­ter and beat un­til thor­oughly in­cor­po­rated. Add the honey, vanilla and the lime zest, and beat again un­til you have a smooth, thick ic­ing. This should only take a minute.

Place one cake on your cake plate and spread half the ic­ing on top, smooth­ing it out with the back of a spoon. Lay the sec­ond cake on top and cover with the re­main­ing ic­ing. Dec­o­rate with the ed­i­ble flow­ers. The cake will keep in the fridge, cov­ered, for sev­eral days.

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