from Chow Bella
Cake:
1/4 cup rum
1/2 cup golden raisins (aka: sultanas)
2 medium carrots
1/2 cup light olive oil (not extra virgin)
3/4 cup unbleached sugar
3 eggs, lightly beaten
1 tsp vanilla extract
2 1/2 cups almond meal/flour
1/2 tsp ground nutmeg
juice and zest of half a small lemon
3 tbsp pine nuts
non-stick cooking spray
Mascarpone Cream:
4 oz mascarpone cheese, at room temperature
1 tbsp rum
1/2 cup powdered sugar
juice of the other half of the lemon
1. Preheat oven to 350 degrees F. Spray a 9-inch round cake pan or spring form pan with cooking spray and line the bottom of the pan with a circle of parchment paper; set aside.
2. In a small saucepan, combine the 1/4 cup rum with the raisins and bring to boil over medium heat. Lower the heat and simmer 3 minutes; set aside.
3. Coarsely grate the carrot by hand or the food processor and place on a double layer of paper towel or a clean kitchen towel so excess moisture will drain away.
4. Meanwhile, in a medium bowl, blend the oil and sugar until lighter in color and slightly airy, then fold in the eggs and vanilla.
5. In a large bowl, add the almond flour and nutmeg; fold in the egg mixture, the raisins including the rum, the carrots, lemon juice and zest. Pour into the prepared cake pan and bake, 30-40 min, or until the outer edges are lightly browned and a cake tester inserted into the center comes out clean. Cool completely before frosting with the mascarpone cream.
6. To make the mascarpone cream, by hand or in the food processor, combine the mascarpone, rum, sugar, and lemon juice and pulse until creamy.
7. Finally, add the pine nuts to a dry pan and toast them over medium heat, keeping an eye on them the whole time because they burn quickly.
8. Frost the top of the cooled cake with the cream, allowing it to run down the sides. Garnish with the pine nuts.
Servings per recipe: 12
Per serving:
Calories: 346
Fat: 22.7 g
Saturated fat: 3.2 g
Cholesterol: 51 mg
Sodium: 32 mg
Carbohydrates: 28.5 g
Fiber: 3 g
Sugar: 22.5 g
Protein: 7.2 g