Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also gluten and lactose-free, for those who are sensitive to such things, but quite delicious in its own right. For a taller moister version, simply use a smaller 6-inch springform pan, cook it a little longer and the results are absolutely scrumptious. Gluten-Free Venetian Carrot Cake Serves 8-10 Recipe courtesy of Nigella Lawson Carrot cake: 3 tbsp pine nuts 2 medium carrots, about 8 oz 3 oz golden sultanas 2 1/4 fl oz rum 5 oz white granulated sugar 4 1/2 fl oz olive oil, plus extra for greasing 1 tsp vanilla extract 3 large eggs 9 oz ground almonds 1/2 tsp ground nutmeg, or to taste 1/2 lemon, finely grated zest and juice Cream Cheese Frosting: 8 oz cream cheese 3 cups icing sugar 1/2 tsp vanilla Preheat the oven to 350°F. Line the base of a 9-inch round springform cake pan* with baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan, then set aside. Grate the carrots in a food processor or with a coarse grater, then wrap in a clean kitchen towel and wrap them, to soak up excess liquid, then set aside. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed, then add the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas with any rum that clings to them, and finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then un-spring and leave it on the rack to cool. To make the frosting, beat the cream cheese in a standing mixer, until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place the carrot cake on a serving platter and spread with cream cheese frosting, and serve. * NOTE: I used a 6-inch round springform pan for a taller cake and adjusted the baking time to 70 minutes, then turned off the oven and let the cake rest inside for another 10-15 minutes, so that the centre was cooked through.
This authentic recipe for gluten free calzones tastes just like it came from your favorite pizza parlor, but it bakes up easily and safely GF in your home. Stuff it with this ricotta and mozzarella mixture, or make it your own!
Incredibly quick and easy gluten free wraps, which only take 10 minutes and 3 ingredients to make. They are pliable and soft, so you can easily add fillings, roll them or fold them. Delicious as quesadillas too. Also dairy free and vegan.
If you can’t have dairy or gluten, I have you covered with my easy No Knead Gluten-Free Bread. This bread is fluffy on the inside and crispy on the outside. This is what all gluten-free bread dreams are made of. Even if you are not gluten-free.
Whip up these gluten free lemon bars for spring, summer, or any time you crave the bright taste of citrus. These gf lemon bars are so fresh and tart.
My Gluten Free Bread Recipe makes the perfect soft, tall gluten-free sandwiches. This bread is easy, cheap, and uses no weird ingredients.
Traditional Italian biscotti made with almond flour.
This gluten-free pancake recipe turns out fluffy and light every time. No need to buy expensive pancake mixes when you have all the ingredients you need to make these tasty pancakes in your pantry.
It's so easy to make this wonderful gluten free focaccia bread! It's light and airy with a crunchy top and bottom crust. It's flavored with olive oil, rosemary, sea salt, and a light sprinkling of parmesan cheese.
These soft, squishy gluten free hot dog buns are better than anything you can buy at the grocery store. Make your cookout complete!
Gluten free croissant dough tips, tricks and everything I have learned for the recipe in my cookbook, Intolerance Friendly Kitchen.
The Jennifer Aniston Salad is fresh, crunchy, and packed with protein! Enjoy this light, gluten free salad as a healthy lunch or dinner.
Get this tested recipe for Gluten Free Cannoli - light, crisp fried cannoli shells with lightly sweet ricotta and mascarpone filling. Perfect!
Perhaps the best thing about this cornmeal batter is that it can be used on just about any vegetable you choose to bake, though you will have to experiment with the time and oven temperature.
Quick and easy 2-ingredient gluten-free tortillas. No gluten, eggs, soy, nuts or dairy. Ideal for replacing wheat wraps. Healthy and delicious! Try them now!
Simple yet delicious gluten-free French crepes recipe that delivers the same delicate texture. This blender crepe recipe is made with only 5 ingredients and no special pan required!
A few months ago I stumbled upon a recipe using aquafaba as an egg replacement. I was intrigued as to what aquafaba actually was. With a little investigation I discovered that aquafaba refers to …
This light, airy gluten free vanilla cake is for birthdays, special occasions, & everyday moments. Doesn't taste like gluten free cake!
This simple lentil bolognese recipe is a fast weeknight-meal which just so happens to be vegan and gluten-free. It is full of taste and a fantastic way to switch up pasta, also it comes together in under thirty minutes!
These chewy matcha cookies are vegan, gluten free and so easy to make! They're just like a sugar cookie, but with matcha for a fun twist. They're made in one bowl and perfectly sweet.
Vegan and Gluten-Free Crepes Delicious vegan and gluten-free crepes made with oat flour and filled with a protein yoghurt filling to help you feeling full and sustained until lunch time. I try to start my day with oats. It’s such a nutritious alternative to white bread/flour especially first thing in the morning. I also try to make sure my breakfast contain some protein and a bit of fat to help keep my blood sugar steady. Eating a carby breakfast like bread, cereal or even porridge without any form of fat and protein leaves me with terrible sugar crashes feeling jittery, irritable and unable to concentrate only an hour after eating! Not ideal when trying to have a productive day. I really do believe that […]
These gluten-free meatballs feature tender meatballs, fresh basil and parsley, and a blend of Italian seasonings. View the recipe post above for step-by-step image instructions.
