New And Old “aargauer Rueblichueche” (swiss Carrot C

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 1/3 cups sugar
• 5 egg yolks
• 1 pinch salt
• 1/2 lemon, grated zest only
• 1/2 teaspoon ground allspice (original recipe 1 pinch cloves ground)
• 1/2 teaspoon ground cinnamon
• 2 cups carrots (peeled, grated)
• 1 1/2 cups ground almonds (original recipe hazelnut ground)
• 3 tablespoons flour
• 2 teaspoons baking powder
• 5 egg whites
• 1 tablespoon breadcrumbs
• 1 cup icing sugar
• 1 tablespoon ginger lemonade (original recipe lemon juice or kirsch)
• sugar marzipan carrots (optional)

Recipe

• 1 beat egg yolks and sugar until thick and soft.
• 2 add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
• 3 beat egg whites until stiff, then fold gently into carrot mixture.
• 4 grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
• 5 pour batter into tin, and bake at 350°f (180°c) for about 50 minutes (heat and timing are basing it on convection oven).
• 6 check with a tooth stick before taking out.
• 7 cool down and remove put on your cake plate.
• 8 mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
• 9 decorate with carrot-sweets.
• 10 note: i shape the carrots myself with marzipan.