Carrot Cake (Aargau)

90 minutes Prep: 30 minutes Cook: 60 minutes

820 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

5	large	eggs	separated
275	grams	sugar
1	each	lemon	juice
2	each	lemon zest	grated
250	grams	almonds	ground
300	grams	carrots	finely grated
75	grams	corn flour
1	pinch	cinnamon, ground
1	pinch	cloves, ground
10	grams	baking powder
1/2	dl	kirsch (cherry brandy)
1	pinch	salt

For glazing
50	grams	apricot jelly
1	x	fondant icing
1	x	marzipan	carrots

Directions

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 degrees C.

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

Decorate with small marzipan carrots.

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Nutrition Facts

Serving Size 302g

Amount per Serving

Calories 820 43% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 264mg	88%
Sodium 143mg	6%
Total Carbohydrate 105.0g	35%
Dietary Fiber 10.0g	38%
Sugars 76.0g
Protein 24.0g	47%

Vitamin A	259%		Vitamin C	16%
Calcium	35%		Iron	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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