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Aargauer Rüeblitorte - Aargau Carrot Cake

The traditional Swiss moist and light carrot cake

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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)

Method

How to make the cake:

  1. Grate carrots finely – if you are fortunate enough to own a kitchen machine, first shred them then cut them with the knife blade, this give a great size and texture without mashing them
  2. Blend egg yolkes, sugar, salt and water until light and frothy
  3. Add grated lemon peel and carrots, mix
  4. Add spices, mix – I often add a pinch of allspice as well, and for a really intense yellowish colour, ½ teaspoon of turmeric works wonders
  5. Beat egg whites stiff, add on top of the wet ingredients
  6. Sprinkle ground almonds over egg whites
  7. Sieve 75g of flour over the almonds and add baking powder (recommend powder, not soda)– pastry flour is the obvious choice, but when using buckwheat, the cake bakes out a bit more crumbly, still moist and fluffy though
  8. Fold the dry ingredients carefully in
  9. Bake at 180dC for 45-55 minutes in the lower half of the oven, but this varies from oven to oven.... I test with a needle to see whether it is baked fully
  10. Remove from oven, leave to cool in the tin for a few minutes, then remove and transfer to a cooling rack

How to make the icing:

  1. Sieve icing sugar into a bowl
  2. Add liquid carefully while stirring, the consistency should be viscous and cover the back of a spoon without running off
  3. Pour the icing in the middle of the cake and gently tilt the cake so that the icing coats the cake and sides evenly
  4. Decorate with marzipan carrots or blanched almonds
  5. Leave to dry at room temperature for a few hours or over night

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.

Credits

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


Tags: Cake CakeNpastry

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