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Carrot Cake (Aargau)

 

34

Yield

1

cake

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

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 cornstarch
1 pinch cinnamon
*
1 pinch cloves, ground
*
10 grams baking powder
½ dl kirsch (cherry brandy)
*
1 pinch salt
*
For glazing
50 grams apricot preserves (jam)
*
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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 82043% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 143mg 6%
Total Carbohydrate 35g 35%
Dietary Fiber 10g 38%
Sugars g
Protein 47g
Vitamin A 259% Vitamin C 16%
Calcium 35% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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