My Grandma is a lady who appreciates the decorum of a sit down meal, cutlery and a proper plate and so this cake which is so moist it’s more of a plated desert, is just the thing for one of her visits.
Based on a Venetian recipe, this cake is flourless, which is great for people who have a tricky relationship with gluten. It contains a teensy bit of rum, but as it bakes for almost an hour, I doubt that much alcohol remains.
Phill and I brought back a selection of rum from our Honeymoon in St Lucia and I used a little of the dark rum in this cake. You can use any, or omit the rum completely as it isn’t a strong flavour; but I don’t think the cake is quite the same without it.
You Will Need
Two cups of grated carrots (about 3 medium carrots)
Three medium eggs
Teaspoon vanilla essence
1/4 cup rum
Juice of a lemon
Zest of half a lemon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
3/4 cups of caster sugar
2 1/2 cups ground almonds
1/4 cup almond oil
1/4 cup olive oil
A handful of cranberries
- Preheat your oven to 150 and grease and line a baking tin.
- Grate your carrots and wrap in kitchen roll to remove any liquid.
- Whisk the eggs until light and fluffy. Be patient with this, it will take a few minutes.
- In a separate bowl, combine the sugar, rum, oils, lemon juice and zest
- Gently fold the ground almonds, carrots, sugar/rum/oil mix, baking powder and nutmeg into the eggs.
- Pour the mixture into the cake tin and smooth out the top. Arrange the cranberries however you like 🙂
- The love heart is a cute idea but if you want a little cranberry in every slice, the best thing to do is lay them around the edge
- Bake for 40-50 minutes or until golden brown and ‘set’ in the middle.
- While cooling, dust with icing sugar and a little ground nutmeg.
- Decorate with edible flowers, these are chrysanthemum petals.
Serve on it’s own, or with a little cream and prepare yourself for the whole thing to be eaten in moments!!!!
Love Rachel ❤️