All Easy Recipes. Cook all that you can cook. Carrot-And-Almond Cake
(Aargauer Rueblitorte)
 
What You Need:            (Serving Size: one 10-inch round cake)
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  • 1 tablespoon butter, softened
  • 1 cup dried bread crumbs
  • ½ cups blanched almonds, pulverized in a blender or nut grinder and then shaken through a fine sieve
  • ¾ cup finely grated scraped carrots
  • 1 tablespoon finely grated fresh lemon peel
  • 1 teaspoon ground ginger
  • ½ teaspoon ground mace
  • ½ teaspoon ground cinnamon
  • 5 egg whites
  • 5 egg yolks
  • 1¼ cups sugar
  • 1 tablespoon double-acting baking powder
  • ¼ cup imported kirsch
  • 5 tablespoons confectioners' sugar combined with 2 teaspoons cold water

    • How To Cook:
    1. Preheat the oven to 350°. With a pastry brush, spread the softened butter over the bottom and sides of a 10-inch springform cake pan. Drop in the bread crumbs, tipping the pan to coat the bottom and sides evenly. Invert the pan and rap it gently to remove the excess crumbs.

    2. In a mixing bowl, combine the almonds, carrots, lemon peel, ginger, mace and cinnamon, and mix well. Set aside.

    3. In a deep bowl, preferably of unlined copper (glass or stainless steel will do if necessary, but definitely not aluminum), beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks when the beater is lifted from the bowl.

    4. In another bowl and with the same beater, beat the egg yolks for 30 seconds or so. Then slowly sift in the sugar and continue beating for 3 or 4 minutes, until the yolks are very thick.

    5. With a wooden spoon, stir in the baking powder and kirsch, then mix in the reserved almond-and-carrot mixture about ½ cup at a time.

    6. Vigorously stir about a quarter of the egg whites into the batter to lighten it. Spoon the remaining egg whites over the batter and, with a rubber spatula, fold them gently together, continuing to fold until no streaks of white show. Do not overfold.

    7. Ladle the batter into the cake pan, spreading it out and smoothing the top with the spatula. Bake in the middle of the oven for 1 hour, or until a cake tester inserted in the center of the cake comes out clean.

    8. Let the cake cool for about 5 minutes before removing the sides of the pan.Then, inserting a large spatula under the cake, slide it onto a wire rack.

    9. While the cake is still warm, brush the top with the confectioners' sugar mixture to glaze it lightly. Let the cake cool to room temperature before serving.

    		 
    		 
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