This gluten-free cake is adapted from a traditional Italian recipe.
Preheat the oven to 180°C/gas mark 4. Line the base of a 24cm springform cake tin with nonstick baking paper and grease the sides with olive oil.
Put the blueberries in a small saucepan with the rum. Bring to the boil, then reduce the heat and simmer for 3 minutes.
Whisk together the sugar and oil until it turns creamy and white, then whisk in the eggs and vanilla extract until well combined. Fold in the ground almonds, grated carrots, nuts, cinnamon, caraway seeds and lemon zest and juice along with the blueberries and rum.
Scrape the batter into the prepared tin and smooth the
top with a rubber spatula. Bake in the oven for 35 minutes, until a skewer inserted into the centre comes out clean. Let the cake cool in its tin, then unmould.
To make the topping, put the flaked almonds and half of
the light brown sugar in a dry frying pan set over a medium heat. Cook until the sugar melts. Turn the almonds in the melted sugar until they are all evenly
coated, then tip them over the top of the cake. Put the mixed nuts and the remaining sugar in the pan along with the rum. Cook until the sugar melts and coats the nuts, then tip over the top of the cake. Allow the topping to cool before cutting the cake into slices to serve.