Ingredients: Method:
  1. Sift the flour with the bicarb and salt. Beat the eggs in a bowl and add the cardamom, sugar and ghee. Beat until thoroughly mixed;
  2. Add the flour mixture to the bowl and fold in... gently! Then, gently fold in the carrots, pistachios and almonds and raisins;
  3. Empty the batter into an oiled and floured cake tin. Bake for 30-40 minutes or until a toothpick comes out clean, and the top is golden brown;
  4. To make the Cardamom Cream:
    Stir the ground cardamom and pistachios into the whipped double cream.
  5. When the cake is cool, slice and serve with the cream. Dust with cardamom and top with pistachos.

    N.B. Buy unsalted, shelled pistachios

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