Monday, 2 June 2014

June; baking a cake;

Authentic Carrot torte from the Canton Aargau, Switzerland

Lemon zest made with Bamix, easy and quick. Lemon from my tree, untreated, organic.

 Almonds ground with Bamix;

Ready for the oven;

Baked and iced;

Ready to eat.

Rüeblitorte = Carrot torte.

5 egg yolks  (organic, mine are from my friendly black austral hens called “The Angelinas”
200 g Sugar  (add to yolks and mix until thick and  pale.)

250 g carrots, finely grated
250 g almonds ground
1 lemon organic not treated as you are using the peel, zested  and all the juice  (add to above)

80 g plain flour  organic if possible
1 tablespoon baking powder    (add to mixture)

5 egg white beaten until stiff and shiny (do not over beat)   
1 pinch of salt  (gently mix stiff egg whites into the mixture, (it is fairly sloppy)

Fill a spring form with this mixture. (prepare form, baking paper on bottom of form, butter the sides and  a little flour, so the cake won’t stick to the sides.)

Bake 180° C or(350 F) for around 50 minutes, test with a steel knitting needle to check if it is cooked.) Let it cool.

250 g Icing sugar  (powdered sugar)
2 - 3 tablespoons lemon juice, you can use different options
(or water with  a few drops bitter almond)  or ( 1 tablespoon water and 2 tblsp. Kirsch)
Mix  and pour over torte.


© Recipe, photos Ts