The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Jul 23, 2018
I love this cake and I want to marry it. This little Middle Eastern cakey beauty’s so moist, soft and yum-tious. The nuts and coconut give the cake texture. The generous dollop of cinnamon gives sweetness and warmth. And the rich citrusy flavour of the chopped golden berries permeate the cake.
Golden berries are a happy discovery for me as they are lower in fructose than other dried fruits – which as a diabetic I usually avoid. And they help to balance blood sugar apparently. Rather than chuck them in whole, I tend to chop them up into pieces, so a little goes a little further. Their flavour seems to infuse whatever they’re added to with a rich exotic sweetness. The only downside as far as I can see is their elusiveness. It’s proved really tricky to buy them in local health and wholefood shops. Raw Living however sell them online. http://rawliving.co.uk If you run out of the tenacity to find some and you’re not trying to keep to a diabetic diet, sultanas and raisins will do the job well enough flavour wise but will raise the sugar content more.
3 eggs
3 tbsp xylitol
2 tsp vanilla essence
2 heaped tsp cinnamon
200g ground almond
100g dessicated coconut
2 shredded large carrots
150g of melted butter
50g golden berries, or sultanas, or raisins
100g chopped pistachios
Pinch of salt
Optional…..
Ground dried rose petals and pistachios for a pretty red and green topping.
Whizz eggs, vanilla and xylitol together until creamy and bubbly.
Add almond flour and dessicated coconut and cinnamon.
Mix melted butter in well.
Then add grated carrot and nuts – and chopped raisins or golden berries if using them.
Cover a 23cm cake tin in baking paper and spread the batter in it evenly.
Cook at Gas mark 3 – 325F/170C for around 1 hour – check after 45 mins).
Leave in the tin to cool overnight (if its possible to resist it) The cake becomes moister.
