Recipe Details
Title Gluten free venetian carrot cake
Author Nigella Lawson
Portions 10
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 130.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pine nuts3 Tablespoon
Carrots2 Medium
Sultanas75 Gram
Rum, distilled, 80 proof2 Tablespoon
Sugar, caster150 Gram
Oil, olive125 Millilitre
Vanilla extract1 Teaspoon
Egg, chicken, free range, whole, raw3 Medium
Nuts, almonds, ground250 Gram
Nutmeg, ground0.5 Teaspoon
Lemon, juice0.5 Unit
Cheese, Mascarpone250 Gram
Sugar, icing2 Teaspoon
Rum, distilled, 80 proof2 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 519
Protein 19.65%
Other Carbohydrate 3.41%
Sugar 26.05%
Fat Saturated 44.03%
Fat Unsaturated 60.94%
Fiber 14.87%
Sodium 2.19%
Salt 2.21%
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Recipe Method
1. Preheat the oven to 180C/350F/Gas Mark 4. 2. For the carrot cake, line the base of a 23cm/9in round spring form cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil (plus extra for greasing) on the preheated oven. 3. Toast the pine nuts by browning in a dry frying pan; the oven alone is not enough to scorch out the paleness. Set aside. 4. 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. 5. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. 6. Whisk the sugar and oil until creamily and airily mixed. 7. 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. 8. 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. 9. 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. 10. 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. 11. For the mascarpone cream, mix the mascarpone with the icing sugar and rum. 12. To serve, transfer the cake to a plate. Put the mascarpone cream in a bowl to spoon alongside the cake, for those who want.