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Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Saturday, 19 March 2011

RECIPE: Flourless Carrot, Pistachio and Coconut Cake

When fellow blogger and author of the blog 'A Forkful of Spaghetti' gave me a wonderful recipe for a flourless almond cake, I was dubious of it working in my own kitchen as baking tends to send me running for the hills. So when I first I replicate the Torta Caprese, I added my own touch of grated orange zest and it turned out pretty great. A little more moist then I would have wanted but because of the moist nature of the cake, it was wonderfully soft for over a week.

This time around, I decided to make a carrot cake, of sorts, studded with some wonderful giant pistachios that someone had gifted to me from Iran. The result was pretty spectacular, even if I do say so myself and I have adpated the recipe to whittle out the excess moisture and to allow for the variation of carrots. Here is the super-simple recipe;

Flourless Carrot, Pistachio and Coconut Cake

200g ground almonds
100g dessicated coconut
3 large free-range eggs
200g golden caster sugar
2 teaspoons of best quality vanilla extract
2 medium-large sized carrots (No Franken-carrots!), peeled and grated
150g of pistachio nuts, roughly chopped (you want chunky pieces ideally)
2 teaspoons of cinammon
150g of melted unsalted butter
Generous handful of golden raisins
24cm spring mounted cake tin (or any pyrex or cake tin you have)
**Greaseproof paper to line cake tin**

Preheat your oven to 160 degrees and line your tin with the greaseproof paper enough to cover base and also sides to prevent the cake from sticking. You won't need to grease the tin or the paper as the oils from the nuts and butter from the mix prevent the cake sticking (tried and tested)

In a mixing bowl, beat your eggs, sugar and vanilla essences together. Then add the ground almonds, coconut, cinnamon and stir before adding in the butter and giving the ingredients a thorough mix. Add your grated carrots, pistachios and raisins and mix again until all ingredients are evenly incorporated and then gently pour (or spoon) the mixture into your cake tin or vessel of choice and bake for an hour (checking at 40 mins to ensure its cooking evenly). Once done, allow to cool overnight if you can wait; the cake comes out much moister than it will be once cooled so the best result really does come with overnight cooling. I simply keep the cake on a plate covered with cling film and it lasts all week... Although that does largely depend on how many nights I am at home, gobbling my way through it, of course.


  1. God, this looks SO GOOD. I can see it's going to give my chocolate carrot cake a run for its money as Best Cake Ever. Can't wait to make it!

  2. Such an easy cake to make and you can put whatever you like into it! ;-)