Venetian Carrot Cake

May 2, 2018

Venetian Carrot Cake

Gluten free carrot cake

Gluten free carrot cake

I was looking for a gluten free carrot cake and found this Nigella Lawson  recipe, which sounded intriguing as she says it comes from Venetian Jews in the original ghetto. I changed it slightly taking out the rum!! Restorative Yoga followed by alcoholic cake, students could be lost for hours in the forest 🌳. I also cut the sugar down to half the quantity a substituted coconut sugar. Cake was deliciously moist and super yummy.

Ingredients
For the carrot cake
3 tbsp pine nuts
2 medium carrots (approx. 200-250g
75g  golden sultanas
150g.  caster sugar
125ml regular olive oil, plus extra for greasing
1 tsp vanilla extract
3 free-range eggs
250 ground almonds
½ tsp ground nutmeg, or to taste
½ lemon, finely grated zest and juice

Method
For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.
Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside.
Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.
Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes.
Whisk the sugar and oil until creamily and airily mixed.
Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice.
Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.
Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.
Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.