Gluten-free Venetian carrot cake.

Interesting cake adapted from Nigella Lawson Kitchen. Not too sweet the best for the next day of baking.
The original recipe comes from the BBC food website - here. I made some modification but still it's a great and delicious cake!



Gluten-free Venetian carrot cake*
*Recipe with some of my modification

Ingredients:
1 cup flaked almonds, plus extra for topping
2 medium carrots (approx. 200-250g/7-9oz)
150g caster sugar
125ml regular olive oil, plus extra for greasing
1 tsp vanilla extract
2 free-range eggs
250g ground almonds
½ lemon, finely grated zest and juice

Method:
1. Preheat the oven to 180C/350F/Gas 4. Line the base of a 23cm/9in round springform cake tin with re-usable non-stick silicone liner or baking parchment and grease the sides with olive oil.
2. Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.
3. Whisk the sugar and oil until creamily and airily mixed.
4. Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, grated carrots, flaked almonds and, finally, the lemon zest and juice.
5. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula.
6. Sprinkle the flaked almonds over the cake and put it into the oven for 40–50 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.
7. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.

Enjoy :-)