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 carrot 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 (sometimes also called Inca 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 wonderful flavour seems to infuse whatever they’re added to with a rich exotic - slightly citrussy sweetness. The only downside as far as I can see is their slight elusiveness. They don't seem to be available in local health and wholefood shops. However they are available on line from numerous places - including Raw Living. If you’re not trying to keep to a low carb/sugar diet, sultanas and raisins will do the job well enough flavour 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.
Put the pistachio nuts in a plastic bag and bash with a rolling pin until they're in small pieces.
In a separate bowl mix the almond flour, dessicated coconut, cinnamon and salt together and then add to the egg mix stirring well.
Pour in the melted butter and blend thoroughly.
Then add grated carrot, nuts and chopped golden berries.
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).
If you'd like to add the rose petals and pistachios for the topping - keep some chopped nuts back.
Add the topping to the cake about halfway through the cooking time.
Leave in the tin to cool overnight (if its possible to resist it) This way the cake will become moister.
