Description
A soft, moist cake with a delicate flavor. Ideal for dipping in milk, it is perfect also as a dessert after a light meal. In this recipe, pistachio is the ingredient that makes the difference.
Ingredients
Scale
- 100 g 3½ oz pistachios
- 50 g 2 oz toasted whole almonds
- 80 g 2 ¾ oz dark brown sugar
- 3 carrots
- Pinch of sea salt
- 1 egg
- 150 g 5 oz brown rice flour, sifted
- 15 g ½ oz organic baking powder
- 100 g 3½ oz 80% dark chocolate
- 1 orange zest
- 2 tablespoons sliced almonds
Instructions
- Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line a 22 cm (81/2 inch) springform tin with baking paper.
- In a blender, process the pistachios and almonds with the sugar and set aside.
- Peel and grate the carrots and mix with a pinch of salt. Add the egg, flour and baking powder and mix quickly. Add to the pistachio and almond mixture.
- Pour the batter into the baking tin. Bake for 40 minutes, or until lightly golden.
- Meanwhile, melt the chocolate in a double boiler and add the orange zest.
- When the cake is still warm, pour the chocolate glaze over and sprinkle with the sliced almonds.
- Category: Baking