Carrot, orange and pistachio nut layer cake
( SERVES 10 )
Photo by Tam West
I especially like the orange blossom water in the icing for this special occasion cake. With any flavourings, be cautious with the amount you use – too much and it will take over the whole cake. You could use rosewater or vanilla extract or lime or lemon zest instead.
|2½ cups||Plain flour|
|2 tsp||Baking powder|
|2 tsp||Ground cinnamon|
|1 tsp||Ground ginger|
|1 tsp||Mixed spice|
|4||Eggs, lightly beaten|
|2 cups||Soft brown sugar|
|250 ml||Grapeseed oil|
|3 medium||Carrots, peeled and grated|
|1 can||Pineapple, crushed, about 277g, well drained|
|1||Orange, finely grated zest only|
|½ cup||Pistachio nuts, shelled, chopped, plus half a cup for decorating|
- Heat the oven to 180C (160C fan bake). Line the base of 3 round tins, 20cm x 4cm deep with baking paper. Lightly grease the sides and dust with flour, tapping out any excess.
- Sift the flour, salt, baking powder and spices into a large bowl. Make a well in the centre and add the eggs, sugar, oil, carrots, pineapple, orange zest and pistachio nuts. Mix until combined.
- Divide the mixture between each tin, smooth the top and place in the oven. Bake for 25 minutes (20 minutes if using fan bake). Each cake should have shrunk a little from the sides of the tin and be springy to the touch. Cool cakes for 5 minutes before turning out onto a wire rack to cool completely.
- Make the icing: Place the butter and cream cheese in the bowl of an electric mixer and beat until smooth. Add the icing sugar and beat until the icing is white and fluffy. Add the orange blossom water to just flavour the cream cheese icing.
- To layer: Place 1 cake on a cake plate. Spread with ¼ of the icing. Place 1 cake on top and spread with ¼ of the icing. Place on remaining cake. Spread remaining icing on top and sides of the cake. Top with the extra chopped pistachio nuts and shreds of orange. Dust with a little extra ground cinnamon.
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