When my cousin told me she was baking a pistachio cake from a recipe she got when visiting the Middle East, I begged her to save me a slice!

She did. And it was good. Really good. So good I had to make it the very next day.

With a few tweaks, here’s my version.

Method

Beat the eggs, coconut sugar and vanilla extract together in a mixing bowl. Add the ground almonds, coconut and cinnamon and stir.

Add the melted butter and give the ingredients a thorough mix.

Add the grated carrots and pistachios and mix again until the ingredients are evenly blended.

Gently pour or spoon the batter into your prepared cake tin.

Bake for 1 hour, or until it feels firm to touch and a crust forms on top.

Once cooked, allow to cool in the tin before removing cake from tin.

Dust with icing sugar and serve.

Notes

* You can either grind almonds or use almond flour.

I substituted half of the Almond Flour for Macadamia Flour. Macadamia Flour is a sweet nutty flour perfect for baking and is less expensive that almond flour.