Swiss Almond Carrot Cake (Aargauer Rueblitorte) recipe

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Ingredients

1 teaspoon butter
4 eggs, separated
1 cup white sugar
2 ¼ cups peeled and grated carrots
2 ¼ cups ground almonds
1 lemon, zested and juiced
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
5 ounces marzipan
1 drop green gel food coloring, or as needed
1 drop orange gel food coloring, or as needed
1 cup confectioners' sugar
1 tablespoon fresh lemon juice, or more to taste

Nutrition Info

439.2 calories
carbohydrate: 56.6 g
cholesterol: 75.5 mg
fat: 21.3 g
fiber: 6 g
protein: 11.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 118.5 mg
sugar: 43.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

  2. 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.

  3. Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Recipe Yield

1 9-inch cake

Recipe Note

This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.

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