Venetian carrot cake (gluten free)
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 ghetto. As usual, Ive slightly changed it, including cutting the sugar by half and substituted coconut sugar for caster sugar, as I find most recipes too sweet. Cake was deliciously moist and super yummy.
For the carrot cake
3 tbsp pine nuts
2 medium carrots (approx. 200-250g
75g golden sultanas
150g. coconut sugar
125ml organic rapeseed oil, plus extra for greasing
1 tsp vanilla extract
3 free-range eggs
250 ground almonds
½ tsp ground nutmeg
1 tsp cinnamon
½ lemon, finely grated zest and juice
For the carrot cake, preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with baking parchment and grease the sides with oil.
Toast the pine nuts by browning in a dry frying pan; Set aside.
Grate the carrots, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.
Whisk the sugar and oil until creamily and airily mixed, I put mine in Vitamix because the coconut sugar is more dense than caster sugar.
Whisk in the vanilla extract and eggs and, when well whisked.
Fold in the ground almonds, nutmeg, grated carrots, golden sultanas 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.