Title: Aargau (carrot cake)
 Categories: Switzerland, Cakes, Vegetables
      Yield: 1 Cake
 
      5 ea Egg; separated
    275 g  Sugar, granu;ated
      1 ea Lemon; juiced
      2 ea Lemons; zest, grated
    250 g  Almonds; ground
    300 g  Carrots; finely grated
     75 g  Cornflour
      1 pn Cinnamon, ground
      1 pn Cloves, ground
     10 g  Baking powder
     50 ml Kirsch
      1 pn Salt

--------------------------GLAZING-------------------------------
     50 g  Apricot jelly
           Fondant icing
           Marzipan carrots
 
    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.
    The Recipe: 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.