The traditional Swiss moist and light carrot cake
NB - The image shows small cakes baked in a muffin tin and decorated individually with carrots.
Ingredients for a 24cm/8-10 inch round cake tin
For the cake:
5 egg yolks
150g of sugar (can even be reduced to 100g)
1 pinch of salt
2 tablespoons of warm water
Peel of ½ lemon
250g of crunchy, juicy and fresh carrots, finely grated
½ teaspoon of cinnamon
1 pinch of ground cloves
5 egg whites, stiff
250g ground almonds
75g of flour – Shipton Mill soft cake and pastry flour, or buckwheat, or organic white spelt
½ teaspoon of baking powder
For the icing:
200g of icing sugar
1 tablespoon of lemon juice (optional)
1-2 tablespoons of water
Traditionally, orange marzipan carrots, but blanched almonds look nice too (optional)
How to make the cake:
How to make the icing:
Rather than icing the cake can be dusted with icing sugar.
I have recently discovered matcha tea (Japanese powdered green tea) and I love the intense green colour and subtly astringent flavour it adds to sweet dishes. The orange/yellow colour of the cake hidden under green icing is an eye and tastebud-catcher. I add between one or two teaspoons of matcha tea to the icing sugar before the liquids are mixed in. I don’t use lemon juice with matcha tea just water.
This is the recipe from TipTopf, the Swiss educational recipe book that taught generations of Swiss pupils in 9th grade how to cook.
Added by: michele
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