Appetising, diverse and world-famous – Carrot Cake!
Every day is some sort of holiday in our lives! Especially in the USA:
Get things going on 1 January with Bloody Mary Day (tomato juice is supposed to be good for sorting out a hangover after you’ve celebrated through the night on New Year’s Eve) and then finish on Please-Do-Not-Disturb Day (a good thing when you’re at work). We’re excited about 3 February the most, Carrot Cake Day, and there’s a wide range of carrot cake recipes out there so let us tell you about a special recipe for a traditional Swiss carrot cake (Aargau Ruebli Torte) which comes from the Aargau region whichl likes to call itself “Ruebliland”. Not forgetting too that larger carrots are ideal noses for snowmen!
For this special day, we have a recipe for an Aargau Carrot Cake (for 12 people)
1. 250 g sugar, 5 egg yolks, 2 tbs hot water
2. 250 g finely grated carrots, 250 g ground almonds, 1 organic lemon, i.e. the juice of the grated rind, 2 tbs kirsch, 80g flour, 2 tsp baking powder
3. 5 egg whites, 1 pinch of salt
4. 300 g icing sugar, 2 tbs kirsch or lemon juice, 2 tbs water
5. Twelve marzipan carrots
Preparation (approx. 30 minutes)
• For the sponge mixture, stir the sugar, the 5 egg yolks and water in the bowl until fluffy.
• Stir the carrots and the other ingredients (2) into the mixture; mix the flour and baking powder together beforehand and add them to the mixture as well.
• Beat the egg whites with the salt (3) until firm and fold it into the mixture. Put the sponge mixture into a baking tin (approx. 24 cm) with baking paper.
• Preheat the oven to 180° and bake on the lower shelf for approx. 55 minutes. Then place the cake on a rack with baking paper to cool.
•Then mix the icing sugar, kirsch and water (4), pour it on to the centre of the cake and let it flow to the edges by moving it across the surface. To finish, spread the marzipan carrots across the moist icing and allow it to dry.
Happy Carrot Cake Day!
PS: If it’s wrapped in foil and stored in the fridge the carrot cake is good for a whole week!
Some people say it tastes even better after a couple of days.