Venetian Carrot Cake

Name: Venetian Carrot Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 591 milliliters almond meal/flour; 473 milliliters medium carrots, grated (about; 2 teaspoons confectioners sugar; 3 eggs; 1 teaspoons ground nutmeg; 1 lemon, zest finely grated and juiced; 237 milliliters mascarpone; 118 milliliters regular olive oil, not extra-virgin, plus more for oiling pan; 3 Tbsps pine nuts; 59 milliliters rum; 2 Tbsps rum; 177 milliliters superfine sugar; 118 milliliters golden sultanas; 1 teaspoon vanilla extract

Venetian Carrot Cake is a gluten free and vegetarian recipe with 10 servings. One serving contains 509 calories, 10g of protein, and 38g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It is perfect for Easter. If you have golden sultanas, superfine sugar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Special equipment: 1 (9-inch) springform or other round cake tin

Equipment you will use

Cake Form

Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil.

Ingredients you will need

Olive Oil

Base

Equipment you will use

Springform Pan

Oven

Add the pine nuts to a small dry pan and toast them over low heat.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.

Ingredients you will need

Carrot

Wrap

Equipment you will use

Food Processor

Kitchen Towels

Grater

Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes.

Ingredients you will need

Golden Raisins

Rum

Equipment you will use

Sauce Pan

Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.

Ingredients you will need

Sugar

Cooking Oil

Equipment you will use

Stand Mixer

Whisk

Whisk in the vanilla and eggs in a large bowl. Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice.

Ingredients you will need

Almond Flour

Lemon Juice

Lemon Zest

Golden Raisins

Carrot

Vanilla

Nutmeg

All Purpose Flour

Egg

Rum

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Cake Form

Spatula

Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes.

Ingredients you will need

Pine Nuts

Equipment you will use

Oven

Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides.

Equipment you will use

Oven

Let cool until ready to serve.

Transfer the cake to a serving platter.

Combine the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.

Ingredients you will need

Powdered Sugar

Mascarpone

Cream

Rum

Equipment you will use

Bowl

The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container in a cool place. Will keep for a total of 5 to 6 days.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months. Defrost overnight at room temperature.

Ingredients you will need

Base

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil