Swiss Carrot Cake Food
SWISS CARROT CAKE
A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.
Provided by Fiona
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
- In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
- Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 44.9 g, Cholesterol 85.4 mg, Fat 12.8 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 1.5 g, Sodium 101 mg, Sugar 33.1 g
SWISS CARROT CAKE
I found this on another site and really enjoyed it. Apparently it's common in Switzerland. It's lighter than the American style carrot cakes, a bit thinner and has a distinct lemon flavour. It also doesn't have any added fats and very little flour, if you're trying to avoid wheat. The original calls for icing the cake but I don't think it's necessary. It's sweet enough on its own.
Provided by Sackville
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
- Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
- Beat egg whites until stiff and fold into the cake mixture with a large spoon.
- Pour the batter into the pan.
- Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.
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.
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- Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan, line the bottom with a parchment paper round, and grease the paper.
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat together the egg yolks and sugar for about 3 to 5 minutes until pale and thick.
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Main ingredients Flour, eggs, sugar, carrots, … Region or state Western EuropePlace of origin Disputed; either England, France, or …Variations Hazelnuts, lemon, kirsch, …
From en.wikipedia.org
Main ingredients Flour, eggs, sugar, carrots, … Region or state Western EuropePlace of origin Disputed; either England, France, or …Variations Hazelnuts, lemon, kirsch, …
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SWISS CARROT CAKE
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From pinterest.com
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