Aargau Carrot Cake Recipes
AARGAU CARROT CAKE
Canton Aargau is composed of Switzerland's most fertile farmlands, celebrated for fruit, vegetables and the famous Carrot Cake. Moist, delicious and light, it contains no added fat besides what's naturally contained in the eggs.
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes European Swiss
Time 1h15m
Yield 12
Number Of Ingredients 11
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 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 26.2 g, Cholesterol 46.5 mg, Fat 8.5 g, Fiber 2 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 64.8 mg, Sugar 21.2 g
CARROT CAKE (AARGAU)
Steps:
- 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 to 60 minutes at 180 degrees C. When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots.
Nutrition Facts :
CARROT CAKE (AARGAU)
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...
Provided by Vicki Butts (lazyme)
Categories Cakes
Time 1h10m
Number Of Ingredients 16
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.
AARGAU CARROT CAKE
Make and share this Aargau Carrot Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 179.1, Fat 7.4, SaturatedFat 0.9, Cholesterol 52.9, Sodium 106.2, Carbohydrate 25.6, Fiber 1.7, Sugar 21, Protein 4.5
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