I’m not one of those people who think that one has to love everything about their country just because they were born there – no, definitely not my style. There are lots and lots of things about Brazil I’m not fond of, lots of things that need to change.
That said, I have to be honest with you: Nigella’s Venetian carrot cake is good, but our Brazilian carrot cake wins by a landslide. ;)
Venetian carrot cake
slightly adapted from Nigella Kitchen
Cake:
½ cup (77g) golden raisins
¼ cup (60ml) rum
¾ cup (150g) caster (superfine) sugar
½ cup (120ml) regular olive oil, not extra-virgin, plus more for oiling pan
1 teaspoon vanilla extract
3 eggs
2 ½ cups (250g) almond meal (ground almonds)
½ teaspoon freshly ground nutmeg
2 medium carrots, coarsely grated (about 2 cups)
finely grated zest and juice of ½ lemon
3 tablespoons sliced almonds
Cinnamon scented cream:
1 cup (240m) heavy cream
1 tablespoon icing sugar
1 teaspoon ground cinnamon
Preheat the oven to 180°C/350°F. Line the base of a 23cm (9in) springform pan with baking paper, then grease the paper and the sides of the pan with olive oil.
Put the raisins in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes. Set aside to cool completely.
Whisk the sugar and ½ cup of olive oil in a stand mixer or by hand, until creamily and airily mixed together. Whisk in the vanilla and eggs. Fold in the ground almonds, nutmeg, grated carrots, raisins (and any rum that clings to them) and finally the lemon zest and lemon juice.
Scrape the mixture into the prepared cake pan and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle with the almonds 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.
Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Place the cream, sugar and cinnamon in a bowl and whisk until soft peaks form.
Serve the cake with the cinnamon cream.
Serves 8-10 – I made 2/3 of the recipe above and used a 20cm (8in) round cake pan with a removable bottom
15 comments:
Wow, Patricia..I have not had a brazilian carrot cake, but your venetian cake looks wonderful! The color of the carrots is fantastic. I have noticed that Nigella makes quite a few good gluten-free cakes! Happy Friday!
Gorgeous and super delicious cake..
What a lovely cake and topping. Looks so delicious...
lovely picture
This is pretty, but based on the looks of the brazilian carrot cake with its chocolate glaze, I'd agree that one wins ;).
Wow looks fab! So moist and pascked full of almonds. Looks so fresh and tasty
I like the idea of adding almond meal to the carrot cake, that must make it moist, but I've never had Brazilian carrot cake before so it's hard to compare! I wonder how these 2 cakes compare to the American version. Hmm, I guess there's only one way to find out....make them all! :-)
I've thought about trying this one ever since I read it in Nigella's book, yours looks amazing!
I've been wanting to make this cake for a while now, it looks gorgeous!
Beautiful!
Nina, I bet you would love our version for the cake. ;)
Priya, thank you!
Sonia, thank you for stopping by!
Torview..., thank you!
Xiaolu, I bet you would love the Brazilian cake, sweetie!
xoxo
Katie, thank you!
Sylvie, indeed, very moist! And I do hope you give the Brazilian recipe a try, sweetie!
xx
Paul, thank you for stopping by!
Beth, I am sure yours will be fabulous!
Thank you, darling!xx
Maria, go ahead and make it! :D
Figs, Bay, Wine, thank you for stopping by!
this is gorgeous! i could really go for a slice of this right now. so loving the sliced almonds on top. another winner, Patricia! originally you won my heart with your photos, your recipes, your gumption. now you've stolen my heart with your stories, your words, and your friendship!! x
Che buona !!!
passa da me se ti va http://unpizzicodicannella.blogspot.com/
hi.. patricia
in this recipe you used regular olive oil. is it ok if i used extra-virgin?
thanks.
Hey, there - the extra-virgin olive oil has a very strong flavor, I would not use it.
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