Carrot & Coriander Cake
- A gluten-free, sweetly spiced almond cake.
- Gluten-free, flourless cake.
- Sweetened with Coconut Sugar.
- Naturally moist.
- Makes a large cake for 9-12 people.
- Lasts for up to 4 days.
150g Light Coconut Sugar. Similar in flavour to light Muscovado sugar
250g Ground Almonds.
1 tsp Vanilla Extract.
1 Tbsp of Coriander Powder
100g Nibbed Almonds
a few blanched almonds for decoration, optional.
- 250g peeled carrots
- 3 Medium Eggs
- 125g of Unsalted Butter
- 2 Tbsp of freshly squeezed Orange Juice
- Pre-heat the oven to 180°c/ 350°F/ Gas Mark 4.
- Line a loose based cake tin with baking parchment. Our tin was approximately 7½inch/19cm.
- Grate the carrots. We used a food processor to grate ours. Change the metal blade to a plastic blade before adding any further ingredients.
- Add the butter and coconut sugar. Pulse until combined.
- Then add the Coriander Powder and Cinnamon Powder, Vanilla Extract and the eggs. Now gradually add the ground almonds. Then stir in the sultanas. You should end up with a batter-like consistency.
- Pour the cake mixture into the tin. Tap a few times to disperse any large air pockets.
- Bake in the middle of the oven for 40-50 minutes or until the top has risen and a skewer inserted in the middle comes out mostly clean.
- Allow the cake to fully cool before icing. Put the nibbed almonds onto a flat baking tray and sprinkle with coconut sugar. Put in the top of the oven and toast for 10-12 minutes or until the almonds are lightly browned.
- To make the buttercream frosting put the butter, and coconut sugar in a large mixing bowl and whisk, preferably with an electric whisk, until smooth. You may need to add a little milk whilst whisking.
- Finally add the orange juice and whisk to combine to a smooth paste.
- Balance the cake on upside-down plate or better still use a special icing turntable if you have one! Take a large knife or pallet knife and spread the icing around the sides of the cake. Then cover the top and smooth over.
- Using the loose base of your cake tin as a template, cut out a circle of parchment paper and place into the centre of the cake.
- Using a dessert spoon sprinkle the toasted chopped almonds over the top and side of the cake. Gently peel the circle of parchment from the centre of the cake.
- Take a piping bag with a medium to large star nozzle and pipe rosettes into the centre of the cake. See photos.