london bakes | flourless carrot and pistachio cakes {gluten free}


  • Chopped pistachio kernals, for decoration.
  • ¼ teaspoon vanilla bean paste
  • 2 teaspoons icing sugar
  • 150g (¾ cup) mascarpone (homemade or otherwise)
  • For the frosting:
  • A pinch of salt
  • ½ teaspoon baking powder
  • + 10 more ingredients
    • ¼ teaspoon ginger
    • ¼ teaspoon nutmeg
    • 65g (2/3 cup) ground almonds
    • 100g (1 cup) ground pistachios (make sure to measure after you've ground)
    • ½ teaspoon vanilla extract or vanilla bean paste
    • 2 medium eggs, beaten
    • 100g (a very scant ½ cup) demerara sugar
    • 80ml (1/3 cup) extra virgin olive oil
    • 2 smallish carrots, grated (about 140g or1 1/3 cups)
    • For the cakes

Preheat the oven to 170C/325F and grease two twelve-hole mini cupcake tins exceedingly well. Grate the carrots and squeeze as much water out of them as possible; set aside on a couple of paper towels to dry off. To make the cakes, beat together the oil and sugar until light and well-mixed. Gradu...

View full recipe at SpringPad


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