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Ingredients
- 5 x Egg, separated
- 275 gm Sugar, granu,ated
- 1 x Lemon, juiced
- 2 x Lemons, zest, grated
- 250 gm Almonds, grnd
- 300 gm Carrots, finely grated
- 75 gm Cornflour
- 1 pch Cinnamon, grnd
- 1 pch Cloves, grnd
- 10 gm Baking pwdr
- 50 ml Kirsch
- 1 pch Salt
- 50 gm Apricot jelly Fondant icing Marzipan carrots
Directions
- 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 that 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 which 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, till light. Add in the finely grated carrots and the almonds.
- Fold in the cornflour, cinnamon, grnd cloves and baking pwdr. Then add in the kirsch. Mix or possibly beat till smooth. Beat the egg whites till stiff and carefully mix in.
- Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mix into the tin. Bake in the oven for 50 ... 60 min at 180 oC.
- When cooked, brush the cake with a warm apricot glaze and thin fondant icing. Decorate with small marzipan carrots.
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