SWISS CARROT CAKE (RÜEBLITORTE)

SWISS CARROT CAKE (RÜEBLITORTE) image

Number Of Ingredients 10

300 gr peeled almonds or a combination of almonds + hazelnuts coarsly ground
300 gr carrots, shredded
250 gr sugar + 1 pack vanilla sugar
4 eggs
1 teaspoon cinnamon powder
juice and zest from 1/2 lemon
50 gr flour
1 teaspoon baking powder
a pinch of salt
(in the original Swiss version you would also need marzipan carrots and some apricot jam as a topping)*

Steps:

1. Beat yolks with sugar, add almonds, carrots, lemon zest and juice. 2. Sift together salt, flour, baking powder, and cinnamon. 3. Blend into egg mixture. 4. Beat whites until stiff, then mix lightly with carrot mixture(it will not be easy but try to be as delicate as you can) 5. Pour into buttered baking pan. 6. Bake 45 min - 1 hour in 180C oven. Turn onto cooling rack. Sprinkle with powdered sugar, slivered almonds, coconut flakes, or spread with apricot jam and decorate with marzipan.

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