Carrot Cake #01
INGREDIENTS:
5 Eggs; separated
275 g Sugar
1 Lemon; juice
2 Lemons; zest, grated
250 g Almonds; ground
300 g Carrots; finely grated
75 g Cornflour
1 pn Cinnamon; ground
1 pn Cloves; ground
10 g Baking powder
1/2 dl Kirsch
1 pn Salt
- for glazing
50 g Apricot jelly
Fondant icing
Marzipan carrots
5 Eggs; separated
275 g Sugar
1 Lemon; juice
2 Lemons; zest, grated
250 g Almonds; ground
300 g Carrots; finely grated
75 g Cornflour
1 pn Cinnamon; ground
1 pn Cloves; ground
10 g Baking powder
1/2 dl Kirsch
1 pn Salt
- for glazing
50 g Apricot jelly
Fondant icing
Marzipan carrots
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
The Story:
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.
The Recipe:
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. Turn the mixture into the tin.
Bake in the oven for 50 ... 60 minutes at 180 oC.
When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
The Story:
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.
The Recipe:
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. Turn the mixture into the tin.
Bake in the oven for 50 ... 60 minutes at 180 oC.
When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992