Traditional Swiss Carrot Cake (Aargauer Ruebli Torte) 🇨🇭🥕
Cook Time: 1 hour
Prep Time: 1 hour
Total Time: 2 hours
Servings: 10 or more slices
Description:
Indulge in the delightful flavors of Switzerland with this adaptation of the classic Aargauer Ruebli Torte. This recipe, inspired by The Swiss Cookbook by Nika Standen Hazelton, combines the wholesome goodness of carrots with warm spices and a touch of citrus. Perfect for any occasion, this traditional Swiss carrot cake is sure to become a family favorite.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2/3 | raw carrot |
| 1 2/3 | ground mace |
| 3/4 | ground cinnamon |
| 1/2 | ground ginger |
| 1/2 | baking powder |
| 1 | egg |
| 1 | granulated sugar |
| 6 | fresh lemon rind |
| 1 1/4 | kirsch or fresh lemon juice |
| 2 | powdered sugar |
| 3 | water |
| 1 | vanilla extract |
Instructions:
-
Prepare Carrot Mixture:
- Combine grated carrots and chopped nuts in a mixing bowl.
-
Mix Dry Ingredients:
- In a separate small bowl, combine breadcrumbs with mace, cinnamon, ginger, and baking powder.
- Blend the dry mixture into the carrot mixture until well incorporated.
-
Beat Egg Yolks:
- In another bowl, beat the egg yolks until they become thick and lemony in texture.
-
Incorporate Sweeteners:
- Gradually beat granulated sugar into the egg yolks, followed by lemon rind and either kirsch or lemon juice, depending on your preference.
- Continue beating until the mixture thickens.
-
Combine Mixtures:
- Stir the egg yolk mixture into the carrot mixture until fully combined.
-
Whip Egg Whites:
- In a clean bowl, beat the egg whites until stiff peaks form.
-
Fold Egg Whites:
- Gently fold the whipped egg whites into the carrot mixture, being careful not to overmix.
-
Prepare Pan:
- Line an 8-inch springform pan with waxed paper or parchment.
- Grease the pan, including the paper lining, and lightly dust with breadcrumbs, ensuring even coverage by shaking the pan.
-
Bake:
- Pour the batter into the prepared pan and bake in a preheated moderate oven at 350°F (175°C) for approximately 1 hour, or until a cake tester comes out clean.
-
Cool:
- Allow the cake to cool completely.
-
Prepare Glaze:
- Mix together powdered sugar, water, and vanilla extract to make the glaze.
-
Glaze the Cake:
- Once the cake has cooled, remove it from the springform pan and place it on a wire rack set over wax paper to catch any drips.
- Spoon the glaze over the top and sides of the cake, using a spatula to spread it evenly as desired.
-
Garnish:
- Optionally, garnish the cake with candied fruits for an extra touch of sweetness and visual appeal.
-
Storage:
- Store the cake in a tightly covered cake box to keep it fresh.
- Note that this cake tends to improve with age, allowing the flavors to meld together beautifully.
Nutritional Information (per serving):
- Calories: 362.7
- Total Fat: 15.7g
- Saturated Fat: 2g
- Cholesterol: 126.9mg
- Sodium: 222mg
- Total Carbohydrates: 48.7g
- Dietary Fiber: 3.5g
- Sugar: 39g
- Protein: 10.1g
Enjoy this exquisite Traditional Swiss Carrot Cake with your loved ones, and savor the rich flavors of Switzerland in every bite! 🍰🥕
