Carrot cake (aargau)

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CARROT CAKE (AARGAU)
  Categories: Cakes, Vegetables, Swiss
       Yield: 1 cake
  
       5    Eggs; separated
     275 g  Sugar
       1    Lemon; juice
       2    Lemons; zest, grated
     250 g  Almonds; ground
     300 g  Carrots; finely grated
      75 g  Cornflour
       1 pn Cinnamon; ground
       1 pn Cloves; ground
      10 g  Baking powder
     1/2 dl Kirsch
       1 pn Salt
            - for glazing
      50 g  Apricot jelly
            Fondant icing
            Marzipan carrots
  
   (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
   200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
   
   The Story:
   
   The cultivation of vegetables in Aargau is one of the main reasons for the
   existence of a thriving canning/bottling industry. In this area, the carrot
   is the Queen of all vegetables and it has attributes which allow it to be
   used everywhere, even in desserts.
   
   This carrot cake is now a Swiss classic, its reputation having been
   extended long ago far beyond the borders of the canton. Some maintain that
   the cake is better two days after baking as the carrots keep it moist.
   
   The Recipe:
   
   Beat together the egg yolks, sugar, lemon juice and lemon zest, until
   light.
   
   Add the finely grated carrots and the almonds.
   
   Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add
   the kirsch.
   
   Mix or beat until smooth.
   
   Beat the egg whites until stiff and carefully fold in.
   
   Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mixture
   into the tin.
   
   Bake in the oven for 50 ... 60 minutes at 180 oC.
   
   When cooked, brush the cake with a hot apricot glaze and thin fondant
   icing. Decorate with small marzipan carrots.
   
   Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
   
   Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
  
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