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Aargau (Carrot Cake)

Ingredients :
5	x	Egg, separated
275	gm	Sugar, granu,ated
1	x	Lemon, juiced
2	x	Lemons, zest, grated
250	gm	Almonds, ground
300	gm	Carrots, finely grated
75	gm	Cornflour
1	pch	Cinnamon, ground
1	pch	Cloves, ground
10	gm	Baking powder
50	ml	Kirsch
1	pch	Salt
GLAZING
50	gm	Apricot jelly
		Fondant icing
		Marzipan carrots

How to cook :

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.

Tags : Cakes Vegetables Tubers Root Vegetable Swiss Switzerland European