February 21, 2008

Swiss Carrot Cake

When I moved to Switzerland this cake became my absolut favourite swiss dessert. Traditonally there is a shiny sugar glaze on top and marzipan carrots, but for me that is too much and I think some powder sugar is more than enough. However it is also perfect with a cream cheese frosting.

200 g grated almond
200 g grated hazelnut
3 zwiebacks

250 g carrots
25 g flour
1 teaspoon baking powder
8 eggs
350 g sugar

50 g powder sugar
16 g vanilla
a pinch of salt
1 tablespoon cinnamon
3 tablespoons sherry

Preheat oven to 170°C. Grate carrots on the smalles hole of the grater.
Crumble zwieback, add flour, baking powder, hazelnut and almond.
Separate eggs. Mix egg yolks fluffy with sugar, vanilla, salt. Add cinnamon and sherry.
Beat egg white with powder sugar. Add grated carrot to egg yolk mixture.
Add flour and nut mix to the egg yolk mixture. Add beaten egg white.
Butter a form and bake it for 60 minutes.

No comments:

Related Posts with Thumbnails