Carrot cake (aargau)
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Carrot cake (aargau)
  Cakes    Vegetables    Swiss    Carrots  
Last updated 6/12/2012 12:46:41 AM. Recipe ID 7073. Report a problem with this recipe.
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      Title: Carrot cake (aargau)
 Categories: Cakes, Vegetables, Swiss
      Yield: 1 Cake
 
      5    Eggs; separated
    275 g  Sugar
      1    Lemon; juice
      2    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
    1/2 dl Kirsch
      1 pn Salt
           - for glazing
     50 g  Apricot jelly
           Fondant icing
           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.
  
  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.
  
  Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
  
  Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
 




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Recipe ID 7073 (Apr 03, 2005)

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