Nigella Lawson, the beloved culinary queen, has unveiled her recipe for a delectable Venetian carrot cake that’s both gluten-free and dairy-free, making it a delightful treat for those with dietary restrictions. She shares that she was initially under the impression that carrot cake was an American invention, but discovered an earlier version crafted by Venetian Jews. This inspired her to create her own version, embracing a lighter, more delicate flavour profile.
Nigella’s recipe sets itself apart by using ground almonds as a substitute for flour, ensuring a gluten-free base that caters to those with sensitivities. The result is a cake that is both light and moist, with a subtle sweetness that complements the natural flavours of the carrots and almonds.
For a touch of indulgence, Nigella offers the option of topping the cake with a mascarpone cream. This creamy and tangy topping adds a decadent layer of flavour that complements the sweetness of the cake perfectly.
Here’s the breakdown of Nigella’s Venetian Carrot Cake recipe, serving eight to ten slices:
Ingredients for the Carrot Cake:
* Three x 15ml tablespoons toasted pine nuts
* Two medium carrots, grated
* 75g golden sultanas
* 60ml rum
* 150g caster sugar
* 125ml olive oil, plus some for greasing
* One teaspoon of vanilla extract
* Three large eggs
* 250g ground almonds
* Half a teaspoon of nutmeg
* Finely grated zest and juice of half an unwaxed lemon
Ingredients for the Mascarpone Cream (optional):
* 250g mascarpone cheese
* Two teaspoons of icing sugar
* Two x 15ml tablespoons of rum
Equipment:
* 23cm springform cake tin
Method:
1. Preheat your oven to 180°C (160°C fan/gas mark four/350°F).
2. Line the base of your cake tin with baking parchment and grease the sides with olive oil.
3. Toast the pine nuts.
4. Grate the carrots and wrap them in kitchen roll to soak up excess liquid.
5. Place the golden sultanas in a small saucepan with the rum, bring to a boil, then reduce the heat and simmer for three minutes.
6. Meanwhile, whisk together the sugar and oil until well combined.
7. Whisk in the vanilla extract and eggs, followed by the ground almonds, nutmeg, grated carrots, golden sultanas, lemon zest and juice.
8. Pour the batter into the prepared cake tin and smooth the surface with a rubber spatula.
9. Sprinkle the toasted pine nuts over the cake.
10. Bake for 30 to 40 minutes.
11. Allow the cake to cool in the tin on a wire rack for 10 minutes before removing it from the tin and placing it on the rack to cool completely.
For the Mascarpone Cream:
* Once the cake has cooled, mix the mascarpone cheese with the icing sugar and rum in a bowl. Spoon this cream alongside the cake for a delightful finish.
Enjoy Nigella Lawson’s delightful Venetian Carrot Cake, a flavourful and gluten-free treat that’s sure to impress.
