TORTA DI CAROTE CON PESCHE NOCI, PINOLI E RHUM or CARROT CAKE WITH NECTARINES, PINE NUTS AND RUM

I have fruit all over the place right now so I just had to make something soon in order to save some. I wish I had a bigger kitchen, I can’t complain because it’s not small but it’s not big either! One thing is obvious when you take a look around and that is that there are not enough cupboards because every space is filled with things. I wish I could blame it all on the rest of my family but I’m part of the problem. Unfortunately. And with all this fruit lying around…But I bake on and pretend that the disorder is normal. The only way to survive in my kitchen.



I haven’t posted a gluten-free cake recipe for a while so it’s about time to do that. This carrot cake with nectarines and rum is done with rice flour but you can use normal flour as well! It is a quite substantial sort of cake and not that sweet so if you like your cakes very sweet, add some more sugar.



TORTA DI CAROTE CON PESCHE NOCI, PINOLI E RHUM or CARROT CAKE WITH NECTARINES, PINE NUTS AND RUM

3 eggs
2oo ml/0.85 cup sugar
100 g/ 3.5 oz salted butter
250 g/8.8 oz grated carrots
100 g/ 3.5 oz pine nuts. I didn’t have almonds at home so I used pine nuts but you can use almonds instead if you want
3-5 tbsp rum, it depends how much you like the taste
300-400 ml/ 1.2-1.7 cup rice flour (depends on the carrots and the size of the eggs)
1 tsp baking powder
3-4 nectarines
2-4 tbsp sugar, depends on how sweet the nectarines are

- Slice the nectarines.
- Whisk egg and sugar in a bowl before you add the melted butter. Grate the carrots finely and add them as well.
- Run the pine nuts (or the almonds) in a mixer until it has become like a flour and mix it with the batter. Add the rum.
- Sift the flour and the baking powder into the bowl and stir really well. Pour it into a cake tin and put the nectarine slices on top. Sprinkle the sugar over the cake.
- Bake it in a pre-heated oven (180° centigrades) for about 35-40 minutes.