Orange Almond and Carrot Cake – Gluten Free :)

I really like cooking with ground almonds instead of flour (especially as the extra protien is great for our Dad!) and replacing some of the fat and sugar with fruit juices or fruit. Here is another experiment, which turned out pretty tasty đŸ™‚

Ingredients

3 tbsp pine nuts (browned in a frying pan)

3 medium carrots (grated)

100ml mixed Orange and Lemon juice

90g sultanas

100ml mixed Orange and Lemon juice

120g caster sugar

125ml olive oil, plus extra for greasing

1 tsp vanilla extract

3 free-range eggs

200g ground almonds

1 tsp ground cinnamon

1 lemon, finely grated zest and juice

 

Method

Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in round springform cake tin

Put the sultanas in a small saucepan with the mixed fruit juice and bring to the boil, and simmer for 3 minutes.

Whisk the sugar and oil until airily mixed.

Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, cinnamon, grated carrots, sultanas and, finally, the lemon zest and juice.

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.

Pour into the prepared cake tin.

Remove from the oven and leave to cool in the tin

Then turn out… and ENJOY!

Maybe with some lemon or plain greek yoghurt.

It can’t have been bad as five minutes later… HALF WAS GONE!

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