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Carrot Cake (Aargau)

Author/Submitted by: Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Servings: 1
Categories: Cakes / Desserts

5    Eggs, separated
275  grams  Sugar
1    Lemon, juice
2    Lemon zest, grated
250  grams  Almonds, ground
300  grams  Carrots, finely grated
75  grams  Corn flour
1  pinch  Cinnamon, ground
1  pinch  Cloves, ground
10  grams  Baking powder
1/16  liter  Kirsch
1  pinch  Salt, for glazing
50  grams  Apricot jelly
    Fondant icing
    Marzipan carrots

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.

(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.

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