Ingredients for Traditional Swiss Carrot Cake Aargauer Ruebli Torte
- Raw Carrot
- Almonds
- Fine Dry Breadcrumb
- Ground Mace
- Ground Cinnamon
- Ground Ginger
- 2 teaspoons baking powder
- 6 large eggs, separated
- Granulated Sugar
- Fresh Lemon Rind
- Kirsch
- Powdered Sugar
- Water
- Vanilla Extract
- Candied Fruit
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How to Make Traditional Swiss Carrot Cake Aargauer Ruebli Torte
- Preheat oven to 175°C (350°F). Grease and flour a 23cm (9-inch) springform pan.
- Grate the carrots finely.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the egg yolks, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots and chopped walnuts.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the carrot mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared pan and bake for 120 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around 90 minutes and tent with foil if browning too quickly.
- Let the cake cool in the pan for 10 minutes before releasing the springform and transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
156g
Fat
9g
Carbs
16g
