carrot cake (aargau)
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The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts. This carrot cake is now a Swiss classic, its reputation having been extended long ago far beyond the borders of the canton. Some maintain that the cake is better two days after baking as the carrots keep it moist. From Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992.
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yield
8 -10
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For carrot cake (aargau)
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5eggs, separated
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275 gsugar (about 9 ounces)
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1lemon, juiced
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2lemons, zested
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250 galmonds, ground (about 9 ounces)
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300 gcarrots, finely grated (about 10 1/2 ounces)
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75 gcornflour (about 2 1/2 ounces)
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1 pinchground cinnamon
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1 pinchground cloves
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10 gbaking powder (about 1/3 ounce)
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2dl kirsch (about 3 tablespoons)
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1 pinchsalt
- GLAZE:
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50 gapricot jelly (about 1 3/4 ounces)
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fondant icing
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marzipan carrots
How To Make carrot cake (aargau)
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1Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
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2Add the finely grated carrots and the almonds.
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3Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch.
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4Mix or beat until smooth.
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5Beat the egg whites until stiff and carefully fold in.
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6Butter a tin (24 cm diameter, 5 cm high), dust with flour. (I think this is a 9-inch pan).
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7Turn the mixture into the tin.
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8Bake in the oven for 50 - 60 minutes at 180C (350F).
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9When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
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10Decorate with small marzipan carrots.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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