Traditional Venetian Carrot and Almond Cake
Yum
Traditional Venetian Carrot and Almond Cake is diary free irresistible holiday Venetian dessert.
This Venetian Carrot cake recipe is an ancient one, really. I had to make it three times to adjust and replace ingredients. It’s just that the quality of ingredients has changed a lot in hundred years. Besides, my son preferred it without pine nuts aka pignoli .
Second problem was my cake sunk in the middle because of too much moisture due to too much carrots and olive oil. Homemade olive oil flavour is just too strong for this carrot cake.
So, this recipe is our ultimate success. In case you wonder, let me say a few words about the origins:
Carrot cake is believed to have originated from Europe, during the Middle Ages. During this time, sweeteners were expensive and often scarce, so people would use readily available ingredients like carrots to sweeten their desserts. Carrots were grown in Switzerland, canton of Argovia. Since amazing region of Trento-Alto Adige is close to Switzerland, this type of cake just “spread” to neighbour country.
It has all started with Medieval palaces’ cooking as a steamed or boiled carrot ‘pudding,’ cooked low and slow to accentuate the carrot’s natural sugars, enriched with spices, and bound with flour and eggs.
Cinnamon was used in ancient Egypt 1600 years B.C. It has arrived to Europe at the beginning of 16th century thanks to Portugese transport from Sri Lanca. If you are eager to read more about spices, here I recommend you The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking (The Science of Food) that has opened a whole new world to me.
For more healthy carrot goodies take a closer look below:
Will-be-Home-for-Easter Carrot Cake
Five Minute Hazelnut and Carrot Soup
Traditional Venetian Carrot and Almond Cake
Traditional Venetian Carrot and Almond Cake is diary free irresistible holiday Venetian dessert.
Ingredients
- Ingredients for the cake:
- 1 cup almond flour
- 12 Tbsp all purpose flour
- ½ Tbsp baking powder
- Pinch of salt
- 1 Tbsp vanilla extract
- ½ Tbsp cinnamon powder
- Zest of 1 orange
- 8 Tbsp sugar
- 2 eggs, separated
- 4 Tbsp avocado oil
- 1 ¼ cup finely grated carrots
- Ingredients for the glaze:
- 3 Tbsp powdered sugar
- 4 Tbsp orange juice
- Roasted almond slices to taste, optional
Instructions
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Preheat the oven to 175C / 347 F.
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Grease 7 inches round cake pan and leave aside.
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In medium sized bowl, combine almond flour, all purpose flour, baking powder, salt, cinnamon, orange zest, carrots, sugar, and oil.
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In another medium sized bowl, whisk egg whites and sugar until stiff peaks form. Fold gently in flour and carrot mixture.
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Pour your batter into prepared pan, smooth the top and bake for 50 minutes.
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While the cake is the oven, whisk the glaze.
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Once your cake is cooked, let it cool for a while and drizzle all over the cake.
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To finish the cake, roast almond slices and garnish the cake for extra touch.
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Serve with whipped cream and enjoy.
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