Pistachio Carrot Cake Squares with Orange Syrup

Pistachio Carrot Cake Squares with Orange Syrup
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

For the Cake
  • 425g gluten free flour
  • 2 tablespoons gluten free baking powder
  • ½ teaspoon Bicarbonate of soda
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 350ml maple syrup
  • 200ml warmed coconut oil + extra to grease the dish
  • 2 tablespoons vanilla extract
  • 3 tablespoons lemon juice
  • 250ml warm water
  • 180g grated carrot
  • 80g pistachios (roughly chopped)
  • 240ml ready-made apple sauce
For the Sauce
  • 250ml orange juice
  • 50g white sugar

  • Method

  • 1
    Preheat oven to 160ºC.Gas mark 3. For fan assisted ovens you may need to reduce the temperature by 10-20 degrees.
  • 2
    Lightly grease a 33cm Cast Iron Roaster.
  • 3
    Sift and combine flour, baking powder, baking soda, salt and cinnamon together in a large bowl.
  • 4
    Add maple syrup, coconut oil, vanilla extract and apple sauce to dry ingredients and mix with a metal spoon until completely combined.
  • 5
    Add the lemon juice to the warm water. Stir the lemon water mixture into the batter until completely incorporated. Then gently stir the grated carrot and half the chopped pistachios into the batter. Pour the batter into the greased roaster.
  • 6
    Sprinkle the remaining half of the pistachios on top of batter. Bake for 40 minutes. Test with a skewer to see if the cake is baked. If the skewer is clean when removed, the cake is ready.
  • 7
    Add orange juice and sugar to a small saucepan and heat over medium heat until sugar has melted and the liquid has reduced by a third. Remove from heat until needed.
  • 8
    Slice cake into squares and pour orange syrup over while still warm.