Venetian Carrot Cake
Ingredients
- 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan
- 3 tablespoons pine nuts
- 2 medium carrots, grated (about 2 cups)
- 1/2 cup golden sultanas
- 1/4 cup rum
- 3/4 cup superfine sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 1/2 cups almond meal/flour
- 1/2 teaspoon ground nutmeg
- 1/2 lemon, zest finely grated and juiced
- 1/2 lemon, zest finely grated and juiced
- 1 cup mascarpone
- 2 teaspoons confectioners' sugar
- 2 tablespoons rum
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