威尼斯紅蘿蔔蛋糕 Venetian carrot cake

我愛奈姐。奈姐就是那個以使用超多奶出名的大胸部豐滿女神 Nigella Lawson。以前奈姐還是奈妹時期因為有個出名的老爸和有錢的老媽所以有不少曝光率，後來大家發現奈妹怎麼說都也是明眸皓齒身材凹凸有致（鶯歌標準很人性化），人又聰明又有個生意腦袋，先是當了 the Sunday Times 的 Deputy Literary Editor，後來還自己寫書有了自己的烹飪節目，以充滿挑逗的吃相，動不動舔個手指甚麼的，一下子變成許多爸爸們夢中情人。

雖然據說沒有受過甚麼正規廚師教育，但是奈姐的菜還挺不錯吃的。其特色在於大量的乳製品。如果說，一個正常人會挖一小湯匙的奶油去煎個牛排，奈姐就會拿一塊比臉大的牛肉，淋上兩桶融化的奶油先去醃她個十天八天，再用兩桶奶油煎牛排，煎好取出乘盤後上面再撒上新鮮的乳酪，撒到都看不出來這到底是牛排還是千層派，小指微翹的說這是一人份的小晚餐，再很妖媚的斜躺在沙發上（假裝看電視）把（千層）牛排給吃掉...

不信？自己去看電視就知道...

但是這就是她的魅力所在。吃的又多又媚又風情萬種，和許多電視上的竹竿女相比，奈姐享受美食的笑容就顯得相當的迷人，甚麼東西到她的嘴邊都變得好好吃。只是她的食譜我都得自己斟酌使用，除了這個。

威尼斯紅蘿蔔蛋糕 Venetian carrot cake（BBC Food）


材料：

1. 3 tbsp pine nuts or almond flakes 松子或杏仁薄片
2. 2 medium carrots (approx. 200-250g/7-9oz) 紅蘿蔔
3. 75g golden sultanas 黃金葡萄乾
4. 60ml rum 蘭姆酒
5. 150g/5oz caster sugar 糖
6. 100ml regular olive oil 橄欖油
7. 1 tsp vanilla extract 香草精
8. 3 eggs 蛋
9. 250g ground almonds 杏仁粉
10. ½ tsp ground nutmeg, or to taste 肉豆蔻的核仁之類的？
11. ½ lemon, finely grated zest and juice 檸檬

• Put the golden sultanas in a small saucepan with the rum, marinate it for 10-20 minute. Bring to the boil, then turn down and simmer for 3 minutes.
• Preheat the oven to 180C.
• Line the base of a 23cm round springform cake tin, and grease the sides with olive oil.
• Toast the pine nuts or almond flakes in a dry frying pan over a low heat until golden browns. Set aside.  
• Grate the carrots in a processor (for ease) or with a coarse grater, then sit them on a double layer of kitchen paper and wrap them, to soak up excess liquid. Set aside.
• Whisk the sugar and oil until creamily and airily mixed.
• Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas (with any rum that clings to them) and, finally, the lemon zest and juice.
• Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.
• Sprinkle the toasted pine nuts or almond flakes over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.
• Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then unspring and leave it on the rack to cool.

• 拿個小鍋子把黃金葡萄乾和蘭姆酒丟進去，泡10-20分鐘，然後開火至滾，轉小小火煮三分鐘。
• 烤箱預熱180度C，烤模準備好，該塗油的塗油之類的。
• 先拿個小平底鍋乾炒松子/杏仁片，炒到香（變金黃色）。取出放一邊。
• 紅蘿蔔刨成絲，用廚房紙巾吸乾水分，取出放一邊。
• 打5+6打到鬆，加入7+8打均勻，拿個木勺把杏仁粉，肉豆蔻，黃金葡萄乾，紅蘿蔔絲與糖油糊攪拌均勻，加入檸檬汁和檸檬皮，倒入烤模裡，撒上炒香的松子/杏仁片，烤30-40分鐘。
• 烤完後等蛋糕涼了再從烤模裡取出！

 Gluten free，dairy free，簡直就是我的救星，好難得可以這樣大口吃蛋糕。松子和蛋糕中滿滿的杏仁粉相互輝映，口感鬆軟又綿密。一絲絲的紅蘿蔔和撲鼻的檸檬香氣混著酒香，不可謂不迷人。所以一出爐不到三十分鐘就被解決掉一半...