SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)
This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.
Provided by Lena
Categories World Cuisine Recipes European Swiss
Time 2h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
- Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
- Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
- Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 56.6 g, Cholesterol 75.5 mg, Fat 21.3 g, Fiber 6 g, Protein 11.4 g, SaturatedFat 2.1 g, Sodium 118.5 mg, Sugar 43.1 g
TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)
Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.
Provided by HeatherFeather
Categories Dessert
Time 2h
Yield 10 or more slices
Number Of Ingredients 15
Steps:
- Combine carrots and nuts in a mixing bowl.
- In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
- Beat the egg yolks until thick and lemony.
- Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
- Beat this mixture until thick, then stir into the carrot mixture.
- Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
- Line an 8" springform pan with waxed paper or parchment.
- Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
- Shake pan to make sure breadcrumbs coat evenly.
- Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
- Let cool.
- Mix together glaze ingredients.
- Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
- Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
- Garnish with some candied fruits, if desired.
- Store in a tightly covered cake box.
- This cake improves with age.
SWISS CARROT CAKE
I found this on another site and really enjoyed it. Apparently it's common in Switzerland. It's lighter than the American style carrot cakes, a bit thinner and has a distinct lemon flavour. It also doesn't have any added fats and very little flour, if you're trying to avoid wheat. The original calls for icing the cake but I don't think it's necessary. It's sweet enough on its own.
Provided by Sackville
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
- Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
- Beat egg whites until stiff and fold into the cake mixture with a large spoon.
- Pour the batter into the pan.
- Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.
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