New and Old Aargauer Rueblichueche Swiss Carrot C
Discover a slice of Swiss tradition with a modern twist in our "New and Old Aargauer Rüeblichueche Swiss Carrot Cake." This timeless dessert, rich with finely grated carrots, ground almonds, and a fragrant touch of cinnamon, captures the essence of Aargau’s culinary heritage while embracing contemporary simplicity. A light, tender crumb is beautifully balanced by the natural sweetness of carrots and the zesty brightness of lemon juice and zest. Topped with a glossy lemon glaze, this cake is as visually stunning as it is delicious. Perfect for any occasion, whether as an afternoon tea treat or a festive centerpiece, this easy-to-follow recipe brings a taste of Switzerland to your table in just under an hour.
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Recipe Information
Ingredients
- 300 grams Carrots (finely grated)
- 200 grams Ground almonds
- 100 grams All-purpose flour
- 200 grams Granulated sugar
- 120 grams Unsalted butter (melted)
- 4 Eggs (large)
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 2 tablespoons Fresh lemon juice
- 100 grams Powdered sugar (for glaze)
- 1 tablespoon Milk (for glaze)
- 1 teaspoon Lemon zest
- 1 Pinch of salt
Instructions
Preheat your oven to 180°C (356°F). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and a pinch of salt.
Using a hand or stand mixer, beat the eggs and granulated sugar together until the mixture is pale and fluffy (approximately 3-4 minutes).
Slowly mix in the melted butter and fresh lemon juice until well combined.
Add the dry ingredients to the wet mixture in batches, mixing just until combined.
Fold in the finely grated carrots and ground almonds gently using a spatula. Ensure the mixture is evenly incorporated, but do not overmix.
Pour the batter into the prepared springform pan and smooth out the top.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, milk, and lemon zest in a small bowl until smooth.
Drizzle the glaze evenly over the cooled cake, allowing it to flow down the sides for a rustic finish.
Let the glaze set for approximately 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 458.2 g | 167% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 323.8 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 819 mg | 63% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
