THERMOMIX ® RECIPE

1 Venetian Carrot Cake

Recipe's preparation

Venetian carrot cake

Preheat the oven to 180C. Lightly oil a 23cm springform pan.

Place almonds  in TM bowl and mill for 10 seconds on speed 7. Set aside.

Place carrots into bowl and grate for 5 seconds on speed 7. Set aside. Rinse bowl.

Place sultanas and rum into bowl and cook for 4 minutes at 90C on Reverse + speed 1. Set aside.

Place lemon peel and sugar into TM  and mill for 10 seconds on speed 9. Attach Butterfly and add olive oil. Mix on speed 4 for 40 seconds. Add the vanilla and eggs and beat on speed 4 for another 10 seconds.

Remove butterfly. Add flour, baking powder, almond meal, nutmeg, carrot, sultanas and their liquid, and lemon juice. Blend for 10 seconds on speed 4 on Reverse.

Pour batter into the pan and smooth the surface. Sprinkle the pine nuts evenly over the cake.

Bake for 30 minutes or until risen and golden and a skewer inserted into the centre comes out clean.  Remove from oven and cool in the pan on a rack for 10 minutes.  Remove side from pan and cool to room temperature, then transfer to a serving platter and dust with icing sugar.