TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)
Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.
Provided by HeatherFeather
Categories Dessert
Time 2h
Yield 10 or more slices
Number Of Ingredients 15
Steps:
- Combine carrots and nuts in a mixing bowl.
- In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
- Beat the egg yolks until thick and lemony.
- Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
- Beat this mixture until thick, then stir into the carrot mixture.
- Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
- Line an 8" springform pan with waxed paper or parchment.
- Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
- Shake pan to make sure breadcrumbs coat evenly.
- Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
- Let cool.
- Mix together glaze ingredients.
- Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
- Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
- Garnish with some candied fruits, if desired.
- Store in a tightly covered cake box.
- This cake improves with age.
RüEBLI KUCHEN (CARROT CAKE)
Ingredients for a 30 cm (12 inches) baking tin, which looks like a bread loaf pan. Can be made as a pie. Often, it is decorated with little carrots made out of marzipan. found on about
Provided by Charlotte J
Categories Breads
Time 1h14m
Yield 1 loaf cake
Number Of Ingredients 12
Steps:
- Put flour in a stir bowl.
- Add sugar, cinnamon, cardamom, clove powder and salt, mix well.
- Add carrots, almonds, lemon juice and small pieces of lemon skin, mix well.
- Beat eggs and add together with the margarine.
- Mix again and pour into baking tin.
- Bake for about 65 minutes at 180°C (355°F) in the pre-heated oven.
- Put marzipan carrots on top of the cake for decoration. (marzipan is also referred to as marchpane or almond paste).
Nutrition Facts : Calories 5741.7, Fat 308, SaturatedFat 49.7, Cholesterol 744, Sodium 3696.5, Carbohydrate 662.8, Fiber 51.9, Sugar 324.2, Protein 119.5
KILLER CARROT CAKE
This is an absolutely FAB carrot cake,My late Uncle Rick gave my mom the recipe and I've been making it since I was 12 years old (now i'm 20 so go figure). I made it just ONCE at my aunties house and she's had to bake it every week for 4 months now because my uncle keeps requesting it! I always used to be asked to bring it for bake sales too :)
Provided by Nisa4709
Categories Dessert
Time 1h5m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees Farenheit.
- Grease and flour 10" baking pan.
- Pour oil and carrots into a mixing bowl and mix till combined.
- Add in eggs one by one whilst beating on medium speed.
- Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
- Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
- Add in the spices and vanilla / almond essence.
- Lastly add in the flour which has been sifted along with the baking powder and soda.
- When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
- Add in nuts.
- Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
- When cake is cool put on icing.
- For Icing beat the cream cheese and butter until light and fluffy.
- Add in icing sugar and vanilla and beat till smooth.
Nutrition Facts : Calories 897.3, Fat 56.8, SaturatedFat 15.6, Cholesterol 205.1, Sodium 401.2, Carbohydrate 88.1, Fiber 3, Sugar 59.6, Protein 12.7
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