Recipes
Chetna Makan's carrot and pistachio cakes
Sweet and spicy, these mini cakes will go down a treat at family gatherings
Sweet and spicy, these mini cakes will go down a treat at family gatherings
(11 votes)
Cook: 1 Hour 15 Mins
Serves: 24
Price: 22p per serving
Nutritional Information
Each 64g serving contains
Energy
763kj
182kcal
763kj
182kcal
9%
Fat
11.8g
11.8g
Med
16%
16%
Saturates
6.1g
6.1g
Med
31%
31%
Sugars
9.6g
9.6g
Med
11%
11%
Salt
0.24g
0.24g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1192kj/285kcal
Typical energy values per 100g:
1192kj/285kcal
Ingredients
150g dates, roughly chopped
200g unsalted butter, softened, plus extra for greasing
100g light muscovado sugar
200g carrots, grated
1tsp ground cinnmon
1tsp ground cardamom
200g self-raising flour
1tsp baking powder
4 large eggs, separated
50g shelled pistachios
200g soft cheese
1tbsp honey
Handful shelled pistachios, thinly sliced
Method
1
In a saucepan, heat 100ml water with the dates and cook on a low heat for 4-5 mins. Set aside to cool for 10 mins.
2
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 20cm square cake tin.
3
In a bowl, whisk the butter and sugar until light and creamy. Add the dates, grated carrots, cinnamon and cardamom, then whisk it together. Add the flour, baking powder and egg yolks and mix well.
4
In a clean, dry bowl, whisk the egg whites until soft peaks form. Fold into the cake mixture with the pistachios. Pour the mix into the prepared tin and bake for 45-50 mins. Set aside to cool completely.
5
Once cooled, cut the cake into 24 pieces.
6
In a bowl, mix the cream cheese with the honey and use to top each cake. Sprinkle with the sliced pistachios and serve.