PERFECT CARROT CAKE

Venetian Carrot Cake Recipe by Nigella Lawson from the Food Network website I have no idea whether Venetians ever make carrot cakes. I strongly suspect Nigella has taken her usual ladle full of liberties. That said the result is certainly Italian in style. It uses Olive Oil rather than butter or margarine, and has sweetened mascapone as a side accompaniment. The recipe itself is full of faffy touches like patting your grated carrots gently dry between double layers of kitchen towels, dry toasting your pine nuts and simmering your sultanas in rum. Though I assure you that it is well worth it. I made this cake for Jnansalin's birthday so I was hoping for something special and was not disappointed. Of the reviews on the website, some absolutely loved this recipe, others were either a bit sniffy or distinctly underwhelmed. What appeared to make a difference was how closely they stuck to the original recipe. At first its better to do a recipe as close to how its presen

Whitby, Yorkshire. Just because I'm on holiday doesn't mean I neglect my search for the perfect Carrot Cake, I have merely broadened the designated search area. Also, one should not assume that because I was in one of my favourite cafes in Whitby, whose range of superlative cakes I could go into raptures about, that they were a shoe-in for a high rating. Reader read on. Well, it was a huge portion, on what was quite a small plate, perhaps they were trying to emphasise I was getting value for money. But you know me, I'm not easily swayed by appearances however beautifully confected, if it doesn't cut it once its placed inside my gob, then all that is for nought. Unfortunately once this cake hit my palette and the taste buds started to do their routine detective work, the first flavour hit was of ginger, no, spice, oh boy this is a mixed spice cake my dears. One might want to be charitable, and assume the baker had a bit of an over tipple with the spice