Ingredients
Venetian Carrot Cake
- 220 g carrots, peeled and roughly chopped
- 80 g sultanas
- 60 g dark rum
- 170 g raw sugar
- 120 g olive oil ( mild, not extra virgin)
- 1 tsp vanilla extract
- 2 eggs
- 150 g plain flour
- 1/2 tsp baking powder
- 130 g almonds
- 1/2 tsp freshly grated nutmeg
- Zest of half a lemon
- 1 tbsp lemon juice
- 30 g pine nuts
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven to 180C. Lightly oil a 23cm springform pan.
Place almonds in TM bowl and mill for 10 seconds on speed 7. Set aside.
Place carrots into bowl and grate for 5 seconds on speed 7. Set aside. Rinse bowl.
Place sultanas and rum into bowl and cook for 4 minutes at 90C on Reverse + speed 1. Set aside.
Place lemon peel and sugar into TM and mill for 10 seconds on speed 9. Attach Butterfly and add olive oil. Mix on speed 4 for 40 seconds. Add the vanilla and eggs and beat on speed 4 for another 10 seconds.
Remove butterfly. Add flour, baking powder, almond meal, nutmeg, carrot, sultanas and their liquid, and lemon juice. Blend for 10 seconds on speed 4 on Reverse.
Pour batter into the pan and smooth the surface. Sprinkle the pine nuts evenly over the cake.
Bake for 30 minutes or until risen and golden and a skewer inserted into the centre comes out clean. Remove from oven and cool in the pan on a rack for 10 minutes. Remove side from pan and cool to room temperature, then transfer to a serving platter and dust with icing sugar.
Venetian carrot cake
Tip
Adapted from "Delicious" magazine May 2007. Original recipe by Nigella Lawson.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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