Today I made this delicious cake using my Bundt tin that my mum gave me . She no longer bakes and leaves it to me now to try out all the recipes. I do not mind as I enjoy making them nearly as much as I enjoy eating them !!!
It's simple to make and recipe is below
180g shelled pistachio
300g plain flour
1tsp baking powder
1/2tsp bicarbonate of soda
2tsp mixed spice
2tsp ground cinnamon
Zest of 1 orange
300ml sunflower oil
280g light muscovado sugar
4 eggs lightly beaten
3 medium-sized carrots grated
120g cream cheese
240g to 300g icing sugar to make thick spreading consistency
1 tsp maple syrup
Preheat oven to 180/160 fan Celsius
Grease a large Bundt tin with butter making sure you completely cover inside
Coarsely chop 150g pistachios and add to a large bowl with the flour, baking powder, bicarbonate of soda, spices, salt and orange zest saving some for top of the cake
In another bowl whisk together the oil, sugar, and eggs then add in the grated carrot.
Add this liquid mixture to the bowl of dry ingredients and mix together until fully combined.
Pour this into the prepared tin and put in the preheated oven for approx 45 minutes. To check if cooked insert skewer in middle of cake and if it comes out clean it is cooked
Whilst cake cooking put the remaining pistachio nuts on a baking tray and spoon over a tsp of maple syrup. Put in oven for about 5 to 10 minutes to they just lightly browned.
Remove and leave to cool before chopping up.
Remove the cake from the oven and leave to cool in tin for 30 minutes. Then carefully remove from tin
Leave cake to cool completely before putting on the topping.
To make topping mix together the cream cheese and icing sugar until it forms a thick spreading consistency.
Spread this over the top of the cooked cake and slightly down the side. Top with the chopped maple syrup pistachio nuts and remaining grated orange zest.
Keep the cake in the fridge ......ENJOY