Traditional Swiss Carrot Cake

Carrot’s sweet flavor lends itself to baking. This carrot cake is a lighter version than those typically found in cafes and bakeries.

Ingredients :

5 eggs , separated1 cup sugar1/3 cup lemon juice2 Tbs . moderate lemon zest2 loving cup finely grated carrots1 cup land almonds1/4 cup kirsch1/2 cup cornmeal or Indian corn flour1/4 tsp . baking powder1/4 tsp . cinnamon1/8 tsp . basis clove

candy and icing:1/3 cup apricot jelly1/2 cup confectioner ’ sugar1 tsp . lemon juice1 Tbs . cold water1 tsp . heavy ointment

8 servings

Preheat the oven to 350 ° farad . Butter and flour an 11 - inch springform pan and set it aside . In a big bowl , pose together the egg egg yolk , sugar , lemon juice , and Citrus limon zest until the mixture quadruple in mass and falls in a compact ribbon from the beaters .

In a intermediate bowl , mix the grated carrots and ground almonds , and close down into the egg - yolk mixture . Add the kirsch to the nut - yolk mixture .

In a minor arena , combine the ironical constituent , then fold them into the orchis - vitellus mixed bag .

In another large bowl , whisk the egg whites until they form soft peaks . cautiously fold the orchis yolk variety into the bollock white — pour the yolk mix against the side of the stadium so the testicle white foam does not collapse .

Pour the batsman into the fain springform pan , and broil for 1 hour , or until a wooden toothpick inserted into the middle comes out clean . set aside the cake to cool more or less in the pan , until it pulls by from the sides .

In the lag , heat the apricot jelly in a modest saucepan and keep it warm . To make the frosting , fuse the candymaker ’ sugar , lemon juice , water , and heavy emollient in a small bowl , and mix until smooth . The icing should be thick enough to lightly coat a spoon .

While it ’s still ardent , remove the cake from the pan , sweep it with apricot jelly , and fan out on a thin coating of icing .

Recipe by William E. BrownDecember 1999from issue # 24

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