Food & Drinks
Venetian Carrot cake gluten-free
We are proud to share Globus Scout, Richard Kägi´s
“Carrot cake is by no means a Swiss invention. The Venetians were already baking carrot tarts when our good Wilhelm was aiming his antediluvian weapon at an apple. This version is zeitgeist because it is gluten-free and therefore meets today’s requirements for modern eating habits. If you have trouble with sultanas, you just leave them out. ”
LEVEL: Light
TIME: 60 minutes
INGREDIENTS
60 g pine nuts, roasted in a dry pan
2 medium-sized carrots
75 g golden sultanas
60 ml rum
dough
150 g granulated sugar
125 ml extra virgin olive oil
1 teaspoon vanilla extract
3 eggs, whisked
250 g ground almonds
½ teaspoon nutmeg
½ lemon, finely grated zest and juice
Mascarpone cream (optional)
250 g mascarpone
2 teaspoons of powdered sugar
30 ml rum
Spring form or cake pan (Ø 23 cm)
Venetian carrot cake gluten-free – credit photo Richard KÄGI
1.PREHEAT THE OVEN TO 180 ° C / 160 ° C (FAN)
2. LAY OUT THE CAKE PAN
Line the bottom of the springform pan or cake pan with baking paper. Oil the sides with olive oil.
3.GRATING CARROTS
To do this, use a coarse grater, e.g. B. take a hash brown. Place the grated carrots on a double layer of kitchen paper and wrap everything up. Squeeze gently to remove excess liquid.
4. SULTANINES COOK
Put this together with the rum in a small saucepan, bring to the boil and simmer for 3 minutes. Sieve the sultanas and set aside.
5. TO MAKE DOUGH
Stir sugar and oil until a light cream is formed. Add the vanilla extract, nutmeg, beaten eggs, grated carrots, ground almonds and drained sultanas, then fold in the lemon zest and juice.
6. TO BAKE
Pour the dough into the prepared cake pan and smooth it out. Scatter the roasted pine nuts over the top and bake the cake for 30–40 minutes or until the top has risen and is golden in color.
7. LET THE CAKE COOL
Take out of the oven and let rest for 10 minutes in the tin on a wire rack. Take out of the mold and let cool down further.
8. SERVE
Just serve the cake on a plate like that.
Tip: If you like, you can go with a fine cream cheese cream made from mascarpone. Mix the mascarpone, powdered sugar and rum. Put in a bowl and serve with the cake.
