INGREDIENTS
2
Carrots, smallish
1/4 tsp
Ginger
2
Eggs, medium
1/4 tsp
Vanilla bean paste
1/2 tsp
Vanilla extract or vanilla bean paste
100 g
(a very scant 1/2 cup) demerara sugar
1/2 tsp
Baking powder
2 tsp
Icing sugar
1/4 tsp
Nutmeg
1 pinch
Salt
80 milliliters
Olive oil, extra virgin
65 g
Almonds, ground
100 g
Pistachios, ground
150g (3/4 cup) mascarpone (homemade or otherwise)