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25 mai 2007

Swiss Carrot Cake - Ruebli Torte

Swiss Carrot Cake

Carrot_Cake

Ingredients
300g carrot (grated)
250g almond powder
4 eggs
200g sugar60g flour
1 tbsp baking powder
Half lemon(finely grated zest & juice)
1/4 tsp cinnamon powder
A pinch of salt
For Icing
1 tbsp lemon juice / kirsch
150g icing sugar
1 egg white
50g almonds toasted & chopped.

Method
Preheat Oven to 180°C.
Whisk egg whites & keep aside.
In a bowl, mix the sugar, egg yolks and a pinch of salt.
Stir in the lemon zest and juice.
Sieve the flour and baking powder together.
Add this to the cake mixture along with cinnamon powder, almond powder & carrots.
Gently fold in the whisked egg whites & mix well.
Pour the batter into the greased cake pan.
Bake for 40-50 minutes.
Insert a skewer into the centre of the cake.
If it comes out clean, remove from the oven & let it cool for 10 mn.
You can just dust the cake with icing sugar or glaze it.
To glaze the cake do as follows.

For Icing.
Mix icing sugar with lime juice & egg white.
Pour this smooth paste over the cake & spread evenly.
Coat the sides of the cake with roasted almonds .

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