I’m more a Nigel or Hugh FW man than a Nigella lover; but there she was in a seemingly endless run of her programs one afternoon. Playing in the background, really, as I sipped on a glass of Port and read the Hobbit on my Kindle. As Smaug flew over Long Lake down to a fatal coupling over Esgaroth I caught mention of the ‘original’ carrot cake; hailing according to the pouting lips of Nigella, from Italy.
A scrabble under the sofa and a pen and note book are retrieved to record this interesting sounding recipe. Two large carrots… grate by hand, not in a machine as this makes them too wet… 150g caster sugar… 125ml olive oil but not extra virgin “too grassy”… ok got all that… whisk in 3 eggs, add a teaspoon of vanilla, add the ground almonds… Ok, how much? I ask. Nigella ignores me. How rude I thought. But then she is on the telly and I’m lounging on the sofa spilling vintage port over a note book.
Oh the joys of YouView, where you can rewind live programs. I listen intently but no, Nigella steadfastly refuses to divulge the quantity of the ground almonds she adds to the mix. I assume this is a purposeful ploy to get all to buy her book
… but not me, oh no. Not falling for that one! No sir-ree.
As it happens I have all the ingredients in the store cupboard. A miracle in itself. And I cobble together from various opened packets – don’t look at the use by dates! – just under 250g ground almonds. Which seems about right to me, based on other ground almond type cakes at any rate. I therefore rustle up a version of Nigellas Italian Carrot Cake and hope for the best. The result is rather tasty.
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