Preheat oven to 160°C/ Fan 140°C.

Line the base and sides of a 22cm round spring form cake tin with baking parchment.

Using an electric whisk, beat the eggs, honey, sugar, oil, vanilla and orange blossom water until thick.

Stir in the ground almonds, flour, coconut and spices and mix to a smooth batter.

Finally stir in the grated carrots, orange and lime zest and chopped pistachio nuts.

Transfer to the prepared tin and bake for 45-50 minutes or until cooked through.

Transfer to a wire rack and while warm, poke holes in the surface with a skewer, and drizzle over 2 tablespoons of the orange juice and all the lime juice.  

Leave to cool.

To make the icing, put the egg whites, sugar, and cream of tartar in a clean heatproof bowl set over a pan of gentle simmering water. Using a hand whisk, beat the mixture for 3 minutes until the sugar has dissolved. 

Lift the bowl off the heat and use an electric whisk to beat the whites for a final 5 minutes or until stiff and shiny peaks form. Fold in the vanilla extract.

Spread the icing over the cake, then use a blow torch (or put under a grill watching carefully) to toast the icing to a light golden brown.

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