Traditional Swiss Carrot Cake

comments (6) March 13th, 2008

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Click To Enlarge Photo: Janet Jemmott

Ingredients:
5 eggs, separated
1 cup sugar
1/3 cup lemon juice
2 Tbs. minced lemon zest
2 cups finely grated carrots
1 cup ground almonds
1/4 cup kirsch
1/2 cup cornmeal or corn flour
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp. ground cloves

Glaze and icing:
1/3 cup apricot jelly
1/2 cup confectioners’ sugar
1 tsp. lemon juice
1 Tbs. cold water
1 tsp. heavy cream

8 servings

Preheat the oven to 350°F. Butter and flour an 11-inch springform pan and set it aside. In a large bowl, beat together the egg yolks, sugar, lemon juice, and lemon zest until the mixture quadruples in volume and falls in a thick ribbon from the beaters.

In a medium bowl, mix the grated carrots and ground almonds, and fold into the egg-yolk mixture. Add the kirsch to the egg-yolk mixture.

In a small bowl, combine the dry ingredients, then fold them into the egg-yolk mixture.

In another large bowl, whisk the egg whites until they form soft peaks. Carefully fold the egg yolk mixture into the egg whites—pour the yolk mixture against the side of the bowl so the egg white foam does not collapse.

Pour the batter into the prepared springform pan, and bake for 1 hour, or until a wooden toothpick inserted into the middle comes out clean. Allow the cake to cool slightly in the pan, until it pulls away from the sides.

In the meantime, heat the apricot jelly in a small saucepan and keep it warm. To make the icing, combine the confectioners’ sugar, lemon juice, water, and heavy cream in a small bowl, and mix until smooth. The icing should be thick enough to lightly coat a spoon.

While it’s still warm, remove the cake from the pan, brush it with apricot jelly, and spread on a thin coating of icing.

Recipe by William E. Brown
December 1999
from issue #24


posted in: carrots, dessert

Comments (6)

adrienmiles writes: Brilliant
Posted: 2:53 am on May 7th
MaxDawson writes: Wonderful work!
Posted: 3:48 am on April 1st
JisMine writes: Really nice
Posted: 5:06 am on March 31st
robertdoss writes: one of the best
Posted: 4:42 am on January 16th
ryanpowell writes: good job
Posted: 12:48 am on January 12th
tommyrice writes: awesome
Posted: 2:05 am on January 11th
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