carrot cake (aargau)

Name: Carrot Cake (Aargau)
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: Eastern European
Ingredients: 5 - eggs, separated; 275 gram(s) sugar (about 9 ounces); 1 - lemon, juiced; 2 - lemons, zested; 250 gram(s) almonds, ground (about 9 ounces); 300 gram(s) carrots, finely grated (about 10 1/2 ounces); 75 gram(s) cornflour (about 2 1/2 ounces); 1 pinch(es) ground cinnamon; 1 pinch(es) ground cloves; 10 gram(s) baking powder (about 1/3 ounce); 2 - dl kirsch (about 3 tablespoons); 1 pinch(es) salt; ## GLAZE:; 50 gram(s) apricot jelly (about 1 3/4 ounces); - fondant icing; - marzipan carrots

13 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jul 24, 2015

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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prep time 20 Min

cook time 50 Min

method Bake

yield 8-10 serving(s)

Ingredients

5 - eggs, separated
275 grams sugar (about 9 ounces)
1 - lemon, juiced
2 - lemons, zested
250 grams almonds, ground (about 9 ounces)
300 grams carrots, finely grated (about 10 1/2 ounces)
75 grams cornflour (about 2 1/2 ounces)
1 pinch ground cinnamon
1 pinch ground cloves
10 grams baking powder (about 1/3 ounce)
2 - dl kirsch (about 3 tablespoons)
1 pinch salt
GLAZE:
50 grams apricot jelly (about 1 3/4 ounces)
- fondant icing
- marzipan carrots

How To Make carrot cake (aargau)

Step 1

Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.

Step 2

Add the finely grated carrots and the almonds.
Step 3

Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch.
Step 4

Mix or beat until smooth.
Step 5

Beat the egg whites until stiff and carefully fold in.
Step 6

Butter a tin (24 cm diameter, 5 cm high), dust with flour. (I think this is a 9-inch pan).
Step 7

Turn the mixture into the tin.
Step 8

Bake in the oven for 50 - 60 minutes at 180C (350F).
Step 9

When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
Step 10

Decorate with small marzipan carrots.
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