Venetian carrot cake

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Having succumbed to a big bag of less-than-perfect carrots on the grounds that they were such good value (and who needs straight carrots anyway) I thought I would make carrot cake. However, I’m not a fan of the traditional American variety with cream cheese frosting, so I was very taken with this Nigella carrot cake recipe which is apparently from the Venetian ghetto. It uses ground almonds rather than flour (so is gluten-free), is studded with sultanas soaked in rum and topped with toasted pine nuts.

Nigella suggests serving it with rum-flavoured mascarpone, which sounded a bit much for tea-time, so I opted for a mixture of ricotta and greek yoghurt beaten together with a grating of nutmeg – and that was a good idea. I reduced the quantities a little to make a 20cm cake. I might try using a bit less sugar next time, as the sultanas are quite sweet, but this is a fine cake as it is – perfect with morning coffee or afternoon tea and, I hope, for providing sustenance for the last leg of our walk to the source of the Thames!

2 rounded tbsp pine nuts
2 carrots (approx 200g)
60g sultanas
50ml rum
120g caster sugar
100ml olive oil
scant tsp vanilla extract
3 small eggs (weight 180g)
200g ground almonds
freshly grated nutmeg
juice & zest of ½ lemon

Heat the oven to 165 C fan/180 C/Gas 4. Prepare the cake tin by lining the base with greaseproof paper and lightly oiling the sides. Toast the pine nuts in a dry frying pan over a medium-high heat – watching them like a hawk – and put them on one side as soon as they are golden.

Grate the carrots on the coarse side of a box grater (Nigella says that it is easier to use the food processor, but in my view this is only the case if someone else is doing the washing up and putting away for you).  Tip onto a double layer of kitchen roll and wrap them up to extract any excess liquid. Put the sultanas in a small saucepan with the rum, bring to the boil and simmer for 3 minutes.

Measure the oil and sugar into a mixing bowl and whisk together until creamy. Then whisk in the vanilla extract and eggs, which I did one at a time to make sure they were well mixed in. Fold in the ground almonds, grated carrots, sultanas with their rum, and the lemon zest and juice. Finally grate a generous amount of nutmeg over the bowl and give it a last stir.

Scoop the mixture into the prepared tin, and smooth the top – it will look quite thin. Sprinkle the pine nuts over the top and bake for 30-40 mins until it has risen, the top is golden and a wooden skewer comes out fairly clean.

Leave it to cool in the tin for 10 minutes before unmoulding, and transfer it to a rack to cool. If you wrap it in cling film it will keep for up to 5 days in an airtight container (should you accidentally make the cake the day before you go on a strict diet – otherwise I don’t think it will last that long).

If you fancy the ricotta alongside, just mix equal quantities of ricotta and greek yoghurt until smooth and stir in a little grated nutmeg. Nigella’s more decadent accompaniment calls for 250g mascarpone mixed with 2 tsp icing sugar and 2 tbsp rum.

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5 thoughts on “Venetian carrot cake

  1. Mmh, delicious…
    Thank you for sharing your recipes…
    Susannah, I’m thinking this:
    I would like your permission to post this recipe on my blog, not only on my Facebook page.
    And translate them in Italian, too. Writing the credits to you and the link to your blog, obviously.
    So, please, let me know if you agree. Maybe also for other recipes from italian tradition…
    A big hug from Italy, and I remind you that you can stay at my home if you decide to do a trip in my area. Ciao!

    Like

  2. I love the ground almonds detail, not only because it makes it GF but just in general, because I’ve never tried that before. I’ve never added any sultanas to my carrot cakes either, I’m learning all kinds of things right now. So inspiring. The cake looks absolutely stunning, and I trust Nigella when it comes to baking haha. She knows what she’s doing! Cheers for sharing!

    Would you be interested in sharing recipes with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes like this one. You can find us right over here: https://www.facebook.com/groups/OnlyGoodEats and on Instagram @Creatorsdotco (where we share creations from the Good Eats community!)

    Like

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