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Monday, June 2, 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.

Recipe
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.

Icing, 
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.



Enjoy!


© Recipe, photos Ts

1 comment:

  1. Titania, das macht mi jetzt grad a, äs Stückli z'ässe, das gseht so fein us!
    Ich wünsch der schöni Pfingstä und viel Freu i dim schöne Garte.
    Äs Grüessli, nit us äm Aargau, aber us Züri,
    Elfe

    ReplyDelete