Ingredients
Method
- Heat the oven to 180C
- Oil and line the base and sides of a 23cm cake tin with baking parchment
To make the cake beat all the ingredients together. tip:Ensure all the ingredients are well combined, scraping down the sides of the bowl to incorporate any dry flour. Over-mixing can develop the gluten too much, potentially leading to a tougher texture, so mix just until everything is combined.
- Spoon into the tin and bake for 40 minutes then allow to cool.
Nutrition
Notes
When grating carrots, aim for a fine grate. This helps the carrots blend seamlessly into the cake batter, ensuring a moist texture and even distribution of their natural sweetness.
For an extra layer of flavour, consider toasting the pistachios lightly before adding them to the batter. This enhances their nutty aroma and gives them a pleasant crunch in the finished cake.
When zesting the lemon, make sure to only grate the yellow part of the peel and avoid the white pith underneath. The pith can be bitter and negatively affect the cake's flavour.
For an extra layer of flavour, consider toasting the pistachios lightly before adding them to the batter. This enhances their nutty aroma and gives them a pleasant crunch in the finished cake.
When zesting the lemon, make sure to only grate the yellow part of the peel and avoid the white pith underneath. The pith can be bitter and negatively affect the cake's flavour.