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Aargauer RÃŒeblitorte
A moist and flavorful carrot cake originating from the canton of Aargau, known for its vibrant orange hue and delicate almond texture, often topped with a sweet lemon glaze.
ð§ ææ
- 300 g Carrots(finely grated)
- 150 g Almonds(ground)
- 200 g Sugar
- 4 large Eggs(separated)
- 150 g Butter(softened)
- 100 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Lemon zest
- 2 tbsp Kirsch (optional)
- 150 g Powdered sugar(for glaze)
- 2-3 tbsp Lemon juice(for glaze)
ðšâð³ äœãæ¹
- 1
Preheat oven to 180°C (350°F). Grease and flour a 24cm (9.5 inch) springform pan.
- 2
In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 3
Beat in the egg yolks one at a time, then stir in the lemon zest and kirsch (if using).
- 4
In a separate bowl, whisk together the ground almonds, flour, and baking powder.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots.
- 6
In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- 7
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
- 8
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 9
For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
ð¡ ããã®ã³ã
- âEnsure carrots are finely grated for a moist cake.
- âDo not overmix the batter after adding dry ingredients.
- âThe kirsch adds a traditional touch, but can be omitted.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of cinnamon or nutmeg to the batter.
- Decorate with marzipan carrots or slivered almonds.