Swiss Carrot Cake (Rüblikuchen)
A beloved Swiss classic, Rüblikuchen is a moist and flavorful carrot cake made with finely grated carrots and ground nuts (typically almonds or hazelnuts), often enhanced with a hint of citrus and Kirsch.
🧂 Ingredients
- 5 large Eggs(separated)
- 250 g Granulated sugar
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 3 tbsp Hot water
- 2 tbsp Kirsch (cherry brandy)(optional)
- 300 g Carrots(finely grated)
- 250 g Ground almonds (or hazelnuts)
- 80 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 150 g Powdered sugar(for glaze)
- 1 tbsp Lemon juice(for glaze)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) springform pan.
- 2
Wash, peel (if not organic), and finely grate the carrots. Set aside.
- 3
In a large bowl, beat the egg yolks with granulated sugar and lemon zest until pale and fluffy. Gradually beat in the hot water and Kirsch (if using).
- 4
In a separate bowl, whisk together the ground almonds, flour, baking powder, and salt.
- 5
Add the dry ingredients to the egg yolk mixture and mix until just combined. Fold in the grated carrots.
- 6
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the carrot batter in two additions.
- 7
Pour the batter into the prepared springform pan and smooth the top. Bake for 45-50 minutes, or until a toothpick 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 and pourable. Drizzle over the cooled cake.
💡 Pro Tips
- ✓For best results, use finely grated carrots.
- ✓Ensure egg whites are beaten to stiff peaks for a lighter cake.
- ✓The cake can be made a day in advance and glazed just before serving; it tastes even better the next day.
🔄 Variations
- Decorate with marzipan carrots and chopped pistachios.
- Add a pinch of cinnamon or ground cloves to the batter for extra spice.
- Use ground hazelnuts instead of almonds for a different nutty flavor.