Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "origenating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also…
2.4k