SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)

Swiss Almond Carrot Cake (Aargauer Rueblitorte) image

This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.

Provided by Lena

Categories World Cuisine Recipes European Swiss

Time 2h10m

Yield 10

Number Of Ingredients 14

Ingredients

1 teaspoon butter
4 eggs, separated
1 cup white sugar
2 ¼ cups peeled and grated carrots
2 ¼ cups ground almonds
1 lemon, zested and juiced
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
5 ounces marzipan
1 drop green gel food coloring, or as needed
1 drop orange gel food coloring, or as needed
1 cup confectioners' sugar
1 tablespoon fresh lemon juice, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 56.6 g, Cholesterol 75.5 mg, Fat 21.3 g, Fiber 6 g, Protein 11.4 g, SaturatedFat 2.1 g, Sodium 118.5 mg, Sugar 43.1 g