Aargau (Carrot Cake)

Title:
Aargau (Carrot Cake)

Yield:
1 Cake

Categories:
Switzerland,
Cakes,
Vegetables




Ingredients:





     5    Egg; separated


   275 g  Sugar, granu;ated


     1    Lemon; juiced


     2    Lemons; zest, grated


   250 g  Almonds; ground


   300 g  Carrots; finely grated


    75 g  Cornflour


     1 pn Cinnamon, ground


     1 pn Cloves, ground


    10 g  Baking powder


    50 ml Kirsch


     1 pn Salt





----------------------------------GLAZING----------------------------------


    50 g  Apricot jelly


          Fondant icing


          Marzipan carrots





   The Story: 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


 extended long ago far beyond the borders of the canton. Some maintain that


 the cake is better two days after baking as the carrots keep it moist.


   The Recipe: 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 ... 60 minutes at 180 oC.


 When cooked, brush the cake with a hot apricot glaze and thin fondant


 icing. Decorate with small marzipan carrots.


   Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed


 for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)


 Posted to MM-Recipes Digest V3 #316


 


 Date: Mon, 18 Nov 1996 00:01:16 -0500


 


 From: Walt Gray