Summer Vegetable Risotto with Spiced Prawns
20 July 2016
17 November 2016
This is my healthy recreation of an amazing cake that I tried last year, but with a Persian twist! It took me a couple of attempts but I’m over the moon with the result. This is lovely for an occasional treat or a celebration cake. It’s low in sugar and tastes absolutely delicious.
The topping is optional but I think its lovely to do if you are making it for a special occasion.
Do make sure to use level measures of measuring spoons for a perfectly turned out cake.
Gluten Free, Dairy Free Option.
Makes one 9 inch/23cm square cake (12 portions)
3 organic medium free range eggs
2 tablespoons raw 100% maple syrup
200g ground almonds
100g desicated coconut
150g unsalted grass fed butter OR 10 tablespoons (150ml) coconut oil
250g carrot (approximately 3 large ones) roughly grated
100g pistachios, very coarsely chopped
1/2 teaspoon bicarbonate of soda
1 tablespoon ground cinnamon
1/4 teaspoon grated nutmeg
1-2 teaspoons vanilla powder (I use one by bulletproof)
1/2 teaspoon sea salt flakes
50g sultanas (optional)
2 tablespoons raw honey
50g pistachios, chopped
1 tablespoon edible rose petals, finely chopped
+ If covered and kept in a cool dry place the cake will last for a few days. Personally I find it tastes best the day after it has been made