For me, cake is no longer a luxury but almost a necessity in life. On a Sunday afternoon, it doesn’t feel right to have a cup of mint tea without a piece of banana, dark chocolate and hazelnut loaf accompanying it. Maybe a slice of victoria sponge topped with berries. Possibly a rich, gooey butterscotch blondie.

Once you’ve used a recipe over and over again it’s difficult to put it aside in favour of a new one. However, last week I broke with my habits to bake a carrot, coconut, almond, pistachio and cinnamon cake. The cinnamon adds a warmth while the ground almonds and coconut add a moist texture. The carrot and pistachios provide a slight crunch. It’s a cake that you have to have at least two pieces of to fully understand all the different flavours and textures.

While this cake is essentially a carrot cake it feels both tropical and warming. There is something about cinnamon that provides a comforting warmth to any dish, while coconut provides a sweet nutty flavour.

The best cakes are those that can be eaten for breakfast, brunch, lunch and dessert. This one’s just as good at 7am with a mint tea as it is a 7pm with a spoonful of mascarpone.img_3371The Recipe – Originally from Sabrina Ghayour 

3 eggs
200g caster sugar
2 tsp. vanilla extract
200g ground almonds
100g desiccated coconut
2 tsp. ground cinnamon
150g butter, melted
2 carrots, grated
100g pistachios, chopped
Icing sugar

– Pre-heat the oven to 160 degrees celsius. Grease and line a 23cm cake tin with greaseproof paper.
– Beat together the eggs, caster sugar and vanilla extract.
– Mix in the ground almonds, desiccated coconut and ground cinnamon.
– Stir in the butter, grated carrots and chopped pistachios.
– Mix everything together and pour into the tin.
– Bake for one hour, checking after 40 minutes.
– Leave to cool in the tin.
– Once cooled, dust generously with icing sugar.