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How to Make Swiss Almond Carrot Cake (Aargauer Rueblitorte) - A Step-by-Step Guide

Swiss Almond Carrot Cake, also known as Aargauer Rueblitorte, is a traditional Swiss dessert that has been enjoyed for generations. This unique cake is a delightful blend of carrots, almonds, and a touch of lemon, resulting in a moist and flavorful treat that is perfect for any occasion.

The origins of Aargauer Rueblitorte can be traced back to the canton of Aargau in Switzerland, where it has been a popular dessert for over 100 years. The name "Rueblitorte" translates to "carrot cake...

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Ingredients

  • 1 teaspoon butter
  • 4 eggs, separated
  • 1 cup white sugar
  • 2 ¼ cups peeled and grated carrots
  • 2 ¼ cups ground almonds
  • 1 lemon, zested and juiced
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 5 ounces marzipan
  • 1 drop green gel food coloring, or as needed
  • 1 drop orange gel food coloring, or as needed
  • 1 cup confectioners' sugar
  • 1 tablespoon fresh lemon juice, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 10 mins
  • Servings: 10
  • Yield: 1 9-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  • Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
  • Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
  • Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
  • Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

    • Nutrition

    439 cal.

    • Total Fat: 21g
    • Saturated Fat: 2g
    • Cholesterol: 76mg
    • Sodium: 119mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 6g
    • Total Sugars: 43g
    • Protein: 11g
    • Vitamin C: 11mg
    • Calcium: 151mg
    • Iron: 3mg
    • Potassium: 398mg

    Categories

    Dessert recipes
    Cake recipes
    Swiss recipes
    Almond recipes
    Carrot recipes