Venetian Carrot Cake
Venetian Carrot Cake, an olive-oil almond-meal cake with an overload of carrots and an extravagance of almond slivers. Delectable alongside an expresso !!
Ingredients
- 200 g almond meal or ground almonds
- 200 g carrot
- 3 eggs
- 90 ml olive oil
- 100 g coconut sugar
- 50 g almond slivers
- 50 g raisins
- 50 ml spiced rum
- 1 tsp vanilla extract
- 1/2 tsp nutmeg freshly ground
Instructions
- Preheat the oven to 180C.
- Line the base of a loaf tin with baking parchment, grease the sides with olive oil. Keep aside.
- Grate the carrots in a processor or with a coarse grater. Keep on a kitchen towel to soak up the excess liquid. Keep aside.
- Soak the raisins in rum, simmer for a while. Allow to soak for 1 hour.
- Toast the almond slivers lightly. Keep aside.
- In a bowl whisk the oil, vanilla extract and sugar till airy and smooth.
- Add the eggs one by one and beat till fluffy. Fold the almond meal gently with a spatula.
- Now add the grated carrots, soaked raisins (along with the rum), half the almond slices and the grated nutmeg. Mix thoroughly.
- Pour the batter into the greased tin, make the the top smooth with the aid of the spatula. Sprinkle the toasted pine nuts over the cake batter.
- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool down. Slice and serve with or without honey.