Carrot Cake (Aargau)
Vicki Butts (lazyme)
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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275 gsugar (about 9 ounces)
250 galmonds, ground (about 9 ounces)
300 gcarrots, finely grated (about 10 1/2 ounces)
75 gcornflour (about 2 1/2 ounces)
1 pinchground cinnamon
1 pinchground cloves
10 gbaking powder (about 1/3 ounce)
2dl kirsch (about 3 tablespoons)
50 gapricot jelly (about 1 3/4 ounces)
How to Make Carrot Cake (Aargau)
- Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
- Add the finely grated carrots and the almonds.
- Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch.
- Mix or beat until smooth.
- Beat the egg whites until stiff and carefully fold in.
- Butter a tin (24 cm diameter, 5 cm high), dust with flour. (I think this is a 9-inch pan).
- Turn the mixture into the tin.
- Bake in the oven for 50 - 60 minutes at 180C (350F).
- When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
- Decorate with small marzipan carrots.