Pistachio Carrot Cake Squares with Orange Syrup
For the cake:
- 3 ½ cups gluten free flour
- 2 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 350ml maple syrup
- 200ml coconut oil
- 240ml apple sauce
- 30ml vanilla extract
- 250ml warm water
- 15ml lemon juice
- 180g grated carrot (1 cup)
- 80g pistachios (roughly chopped)
For the sauce:
- 1 cup orange juice
- ¼ cup sugar
Preheat oven to 160˚C. Lightly grease a 33cm cast iron roaster dish.
Sift and combine flour, baking powder, baking soda, salt and cinnamon together in a large bowl.
Add maple syrup, coconut oil, vanilla extract and apple sauce to dry ingredients and mix with a metal spoon until completely combined.
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 greased roaster. 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.
Slice cake into squares and pour orange syrup over while still warm.
Add orange juice and sugar to a small saucepan and heat over medium heat until sugar has melted and liquid has reduced by a third. Remove from heat until needed.
Recipe courtesy of Cupcake Richard.