Carrots, pistachios and almonds give this gluten-free cake a rich, moist crumb, and the marshmallow icing is a lighter topping than traditional buttercream.
Heat the oven to 160C/fan 140C/gas 3, and line the base and sides of a 22cm round springform cake tin with baking paper.
Using electric beaters, beat the eggs, sugar, oil, vanilla and orange blossom water in a large bowl, then stir in the almonds, flour, baking powder, coconut and spices to a smooth batter. Finally, stir in the grated carrots, orange and lime zests and chopped pistachios. Transfer the batter to the tin and bake for 40-50 minutes or until a skewer poked into the centre comes out clean. Poke holes all over the top of the cake with a skewer, drizzle over 2 tbsp of the orange juice plus all the lime juice and leave to cool.
To make the icing, put the egg whites, sugar and tartar in a clean heatproof bowl set over a pan of gently simmering water. Use electric beaters to whisk the mixture for 3 minutes on the heat or until the whites are warmed and sugar mostly dissolved. Lift the bowl off the heat and use an electric whisk to keep beating the mixture for 5 minutes or until stiff shiny peaks form. Whisk in the vanilla to finish.
Transfer the mix to a piping bag fitted with a large, round nozzle. Pipe large dollops all over the top of the cake, then use a blowtorch (or put under a low grill, watching very carefully) to toast the icing to a light golden brown, if you like.
