5 ea Egg; separated
275 g Sugar, granu;ated
1 ea Lemon; juiced
2 ea 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
50 ml Kirsch
1 pn Salt
GLAZING
50 g Apricot jelly
Fondant icing
Marzipan carrots
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
Yields
1 Cake