Directions:
- Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil. Add the pine nuts to a small dry pan and toast them over low heat.
- Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.
- Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes.
- Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.
- Whisk in the vanilla and eggs in a large bowl. Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon 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 with the pine nuts 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.
- Combine the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
- Make Ahead Note:
- The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container in a cool place. Will keep for a total of 5 to 6 days.
- Freeze Note:
- The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months. Defrost overnight at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.28 Kcal (1714 kJ) | ||
| Calories from fat | 210.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 88.29mg | 29% | |
| Sodium | 45.96mg | 2% | |
| Potassium | 96.97mg | 2% | |
| Total Carbs | 36.14g | 12% | |
| Sugars | 30.96g | 124% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 7.52g | 15% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 213.55 Kcal (894 kJ) | ||
| Calories from fat | 109.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 36% | |
|---|---|---|---|
| Cholesterol | 46.07mg | 29% | |
| Sodium | 23.98mg | 2% | |
| Potassium | 50.6mg | 2% | |
| Total Carbs | 18.86g | 12% | |
| Sugars | 16.15g | 124% | |
| Dietary Fiber | 1.77g | 14% | |
| Protein | 3.92g | 15% | |
| Vitamin C | 1.5mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 7% | |
| Calcium | 46.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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