This easy, dairy free sponge is perfect for making a day or two in advance, as sponge keeps well. The pistachio paste is a healthy alternative to oil and adds to the flavour of spices. The moist sponge and crunch of pistachios give real texture to this hearty cake.
Ingredients
- 225g flour
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon mixed spices
- Pinch of salt
- 200g light brown muscavado sugar
- Finely grated zest of a lemon
- 75g nibbed pistachios
- 3 large eggs
- 2 tablespoons of pistachio paste
- 250g grated carrots
Method
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a traybake tin with greaseproof paper.
- Sift together the flour and all the spices into a large mixing bowl. Add the sugar, lemon zest and chopped pistachios and mix well.
- In another bowl, mix the eggs with the pistachio paste and add to the dry ingredients, adding a splash of water if it’s too dry. Add the grated carrots to the mixture and stir well
- Transfer to the pre-prepared baking tin and spread until it is at an even level.
- Cook for 40-45 minutes, or until when a knife is inserted it comes out clean. Take out and place on a wire rack to cool.
- To finish, dust with icing sugar, cut up into squares and serve
