Carrot, Orange and Pistachio Cake (with Peanut Butter)

19 Feb

I’ve been very productive this weekend, cooking two new recipes. Whilst at the hairdressers yesterday morning I decided to claim my weekend back (I gave it away for the last two weeks) and bake a cake.

This is not like foodieclaire at all because up until now I’m sure most of my recipes and food outings have been savoury based. Every now and then I get a pang for something sweet.

I have two recipes saved in Evernote from Emerald Street that I’ve been dying to try. I’m extremely pleased to say that the first one I attempted yesterday afternoon came out better than expected for a first time attempt.

I made a couple of small changes; Rather than baking the sandwich cakes and lining with cheese frosting, I made one big cake. I did this because I didn’t have time to go out to buy another cake tin – and as this was the first time making the cake, I wanted to ensure I got the cake recipe right before jumping ahead with frosting on a mediocre cake. I needn’t have been so hesitant as the cake is amazing (TOOT TOOT).

I need to do  a bit more exploring to find tahini. It’s more than likely a specialist shop or online purchase – so in the meantime I have used peanut butter which I think worked equally well.

Same as above for pomegranate syrup, so I used black treacle which I found easily at the supermarket.

carrot orange and pistachio cake

Slice of Carrot, Orange and Pistachio Cake

Update: 26th February 2012

I regret to inform you that following my blog post last week, a legal advisor for a chef/photographer who will remain nameless – but first name rhymes with “Pan” and second name rhymes with “Peppered” contacted me to ask me to remove the recipe and links to Emerald Street from my site as – according to them – it was copyright infringement.

This upsets me deeply as the passion of a recipe and food is at stake here for the vanity of someone who clearly doesn’t take promotion of his work as a compliment.

I have therefore removed the recipe, references of the persons name and the link to Emerald Street as requested.

I tried a new recipe this weekend for a Carrot, Orange and Ginger cake which I most definitely haven’t obtained from this person, so he can now sleep with ease…

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6 Responses to “Carrot, Orange and Pistachio Cake (with Peanut Butter)”

  1. Naomi February 19, 2012 at 3:31 pm #

    Carrot cake is delicious never tried with pistachio…..will definitely be trying this recipe but with frosting to accomdate my sweet tooth!
    Thanks for sharing (foodie) Claire x

    • FoodieClaire February 19, 2012 at 3:55 pm #

      Yes you do have a sweet tooth ha ha – more than me. I’m not sure what came over me. Funny you mention adding the pistachios as next time I’m going to take them out – the OH didn’t like them 😦 I’m sure your cake will turn out yummy as you bake all the time! x

  2. David Whitehouse, Editor, Short & Sweet March 1, 2012 at 12:03 pm #

    Hi foodieclaire,
    It isn’t about “vanity”, it’s about a food writer’s work losing its value if it’s cut and pasted onto blogs and websites without permission. Emerald Street asked permission to publish the recipe and even for them, the interest in it is lost if it can be found in lots of other places. It’s not in fact helpful to a food writer if their recipes are re-published in lots of places, and while we always encourage bloggers to write about their own baking – why they made something, whether they liked it and how they used it – we ask them just to link to where recipes are “officially” published (or to name the book it’s from), and to send their readers there for the details. It doesn’t detract from anything you write, and in fact, it makes you look more generous and aware if you “share” your readers in that way.

    • FoodieClaire March 1, 2012 at 12:59 pm #

      I take your point David – as you have raised a valid issue. Where I think I am simply drawing attention to the “artist” in question (because at no point do I copy and paste, or pretend that what I have made is my own invention), I should perhaps be seeking permission of the person beforehand and this is a learning curve of which I can now take on board. I did link to the Emerald Street article but perhaps the miss was not stating – the recipe can be found “here” <– with hyperlink, rather than publishing the recipe? I'm thankful that others haven't taken offence. Have a great day. Claire

      • David Whitehouse, Editor, Short & Sweet March 1, 2012 at 3:12 pm #

        Hi Claire,
        I think we’re all having to learn the best way to “do” food blogs, as we go along – after all, they barely existed 5 years ago, and there isn’t an easy rule book we can turn to!

        Incidentally, tahini should be on sale in most large supermarkets, and I think Sainsbsurys also have pmegranate molasses in some stores (try in “world foods/special selection foods”, the same area where you’d find things like harissa or smoked paprika).
        Happy baking!

Trackbacks/Pingbacks

  1. Recipe | Banana Cake made with Wholemeal Flour « Foodie Claire - April 23, 2012

    […] So this weekend I had four black (I kid you not) bananas sitting in my fridge. I couldn’t make bread as that would have meant buying a new tin/mould, but a cake did materialise. And it was damn good. Better, dare I say – than the controversial carrot cake… […]

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