Guest chef

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

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Carrot and cardamom cake

  • Serves 8
  • Prep 30 mins
  • Total time 1 hr, plus cooling and setting
4.4/5 rating (5 votes)
Carrot and cardamom cake
Carrot and cardamom cake

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6. Line the sides and removable base of a 23cm round cake tin with baking paper.
  • 2Finely grate the lemons and place the zest in a mixing bowl with 2 tablespoons lemon juice. Set aside 2 tablespoons lemon juice for the icing. Finely grate the carrots. Mix into the lemon zest and juice and set aside.
  • This is a gorgeous, aromatic cake, perfect for an autumnal tea. Carrots, cardamom and sugar are a flavour match made in heaven, as every Eastern cook knows – from Iranian carrot jam to Indian carrot halwa. Here is a very British interpretation
    Sybil Kapoor
  • 3Sift the flour, baking powder and a pinch of salt into a bowl. Roughly crush the cardamom pods with a pestle and mortar or under a rolling pin. Remove the little black seeds and grind them into a powder. Mix into the flour with the ground almonds.
  • 4Place the egg whites in a large dry bowl. Whisk until they form soft peaks. Add 2 tablespoons caster sugar and continue to whisk, gradually adding the remaining sugar until it is all used and the egg white forms a glossy, floppy meringue.
  • 5Roughly beat the egg yolks. Fold them into the egg whites with a metal spoon, followed by one-third of the almond flour mixture, then one-third of the carrots – you'll need to separate out the grated carrots and sprinkle them over the mixture. Repeat until all the ingredients are mixed into the meringue. Pour into the prepared cake tin and bake in the middle of the preheated oven for about 30 minutes, or until the cake springs back when pressed and an inserted skewer comes out clean.
  • 6Remove from the oven. Once cold, remove the cake from the baking tin and peel off the paper.
  • 7To make the lemon icing, sift the icing sugar into a bowl. Using a wooden spoon, stir in the lemon juice, followed by the orange flower water, until you have a thick, smooth icing. Spread the icing all over the cake, using a wet knife, if necessary. Once the icing begins to set, press in eight blanched almonds around the edge.
  • Recipe adapted from The Great British Vegetable Cookbook by Sybil Kapoor, published by National Trust Books. Recipe photograph by Karen Thomas

You will need

  • 2 lemons
  • 250g carrots, peeled
  • 55g plain flour, sifted
  • 1 tsp baking powder
  • 15 green cardamom pods
  • 250g ground almonds
  • 5 medium eggs, separated
  • 200g unrefined caster sugar
  • 200g icing sugar
  • 2 tsp distilled orange flower water
  • 8 whole blanched almonds, lightly roasted

+ Nutritional Information