Aargau Carrot Cake Recipes

AARGAU CARROT CAKE

Steps:

• Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
• Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
• Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
• Bake at 360 degrees F (180 degrees C) for 45 minutes.
• This cake is often iced with a confectioner's sugar icing make by beating 1 tablespoon lemon juice into 3/4 cup confectioners sugar. Little marzipan carrots are the traditional decoration.

SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)

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.

CARROT CAKE (AARGAU)

Steps:

• 1. Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
• 2. Add the finely grated carrots and the almonds.
• 3. Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch.
• 4. Mix or beat until smooth.
• 5. Beat the egg whites until stiff and carefully fold in.
• 6. Butter a tin (24 cm diameter, 5 cm high), dust with flour. (I think this is a 9-inch pan).
• 7. Turn the mixture into the tin.
• 8. Bake in the oven for 50 - 60 minutes at 180C (350F).
• 9. When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
• 10. Decorate with small marzipan carrots.