This is a delightful carrot and almond cake! Nothing naughty in here although because of the dates and coconut mostly, the glycemic index isn’t low, but perfectly acceptable if eaten with a high fibre meal or a small portion, if on its own. It is also a cake which is not specific to a geographic area as the ingredients are found easily.
I made this for a family get together to see my mum. There was much commenting and we all agreed we liked it but came up with some small improvements, which I will of course share with you.
The other really lovely thing about it is, its super easy to make and doesn’t require the careful handling of a pastry chef. In fact I used my food processor for the entire thing once during the developing of this recipe.
Almond Cake Recipe – Serves 8 or 10
- 100g (3.5oz) shelled pistachio nuts (ground quite fine)
- 100g (3.5oz) fresh coconut (grated or ground quite fine)
- 200g (7 oz) pitted dates
- 3 eggs
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 200g (7oz)ground almonds
- 150g (5.3oz) melted butter