Pistachio and carrot cake

1. Prepare the oven. Preheat to 180°C, fan 160°C, Gas Mark 4. Line a traybake tin with greaseproof paper.
2. Mix the dry ingredients. Sift the flour, baking powder, cinnamon, nutmeg, ginger, mixed spice and salt into a large mixing bowl.
3. Add the muscovado sugar, lemon zest and nibbed pistachios. Stir well to distribute everything evenly.
4. Add the wet ingredients. In a separate bowl, whisk the eggs with the pistachio paste until well combined.
5. Pour the egg mixture into the dry ingredients and stir until you have a thick batter. If the mixture feels particularly dry, add a splash of water until it loosens slightly.
6. Fold in the grated carrots, mixing thoroughly so they are evenly distributed throughout the batter.
7. Bake. Transfer the mixture to the prepared tin and spread evenly into the corners.
8. Bake for 40–45 minutes, or until golden and a knife inserted into the centre comes out clean.
9. Remove from the oven and leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
10. Finish and serve. Dust generously with icing sugar, scatter over a few extra chopped pistachios if desired, and cut into squares.

Serve at room temperature with a cup of coffee or tea. For something a little more indulgent, add a spoonful of thick Greek-style yoghurt or a light pistachio cream alongside.

Make it gluten free

Swap the plain flour for your favourite gluten-free baking blend. Choose gluten-free baking powder too, if required.

Make it indulgent

Instead of simply dusting with icing sugar, drizzle the cooled cake with a simple lemon icing and finish with chopped pistachios.