Chetna Makan’s carrot and pistachio cakes
- FOR THE CAKE
- 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
- FOR THE ICING
- 200g soft cheese
- 1tbsp honey
- Handful shelled pistachios, thinly sliced
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.
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 20cm square cake tin.
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.
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.
Once cooled, cut the cake into 24 pieces.
In a bowl, mix the cream cheese with the honey and use to top each cake. Sprinkle with the sliced pistachios and serve.