Lula's Carrot cake
I am
proud to say that this is one of my most successful gluten free cakes, and it
was born on a rainy afternoon, spent looking for the newer and moister gluten
free cake to please my friends, clients and own palate.
I have played many
times with the different quantities of dry and ‘moisturizing’ ingredients
present in this cake , before I could get to a good result.. The balanced
combination of the ingredients makes this tea cake very moist the presence of olive oil gives a Mediterranean twist to it and goes perfectly
with the lemon zest... To amplify the experience I have made a coconut icing
that gives an additional sweet, exotic and fruity finish to it.
Ingredients for 6 chunky slices:
250 gr grated carrots
150 gr raw sugar
100 gr white sugar
90 gr gluten free flour
4 eggs
100 gr raw almonds
90 gr dried apricots
100 gr pitted dates
100 ml olive oil
pinch of each cinnamon, nutmeg, ground ginger
16 gr baking powder
Juice and zest of 1 lemon
Process
almonds, apricots, and dates. Grate the carrots. Put aside. Beat eggs, sugars
and olive oil. Add sifted gluten free flour, baking powder, spices and almond
meal to the egg mixture. Add lemon juice and zest and beat the ingredients
until they are mixed together. The texture should be creamy and not too dry.
Place the mixture in a 24 cm baking tin and bake for 40 minutes at 160°.
For
the icing:
250
gr of sugar
200
gr grated coconut
100
gr of butter
250
gr water
Heat
the water and melt the sugar, add butter and grated coconut. Let it cook for
3-4 minutes than remove from heat and set aside for 2 minutes.
Place
the icing on top of the cake and serve.
