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1
Grate Carrots and Prep the Tin
15 Mins
Room temperature, about 20°C (68°F)
Butter a 20 cm round tin and line the base with baking paper. Peel and finely grate the carrots, zest the lemon, and sift the flour with the baking powder.
Squeeze the grated carrots lightly in a cloth if they are very wet — too much juice makes the cake soggy.
Done when: Fine, even carrot shreds and a lined tin ready to fill.
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2
Whisk Yolks, Sugar and Lemon
10 Mins
Room temperature, about 20°C (68°F)
Whisk the egg yolks with 150 g of the sugar, the lemon zest and the Kirsch for 3–4 minutes until pale and thick. Fold in the ground almonds, grated carrots and the sifted flour and baking powder until just combined.
Whisk until the yolks are properly pale — that is what gives the cake its light crumb.
Done when: A pale, thick yolk mixture with the carrots and almonds evenly folded in.
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3
Whip Whites and Fold In
10 Mins
Room temperature, about 20°C (68°F)
In a clean bowl, whisk the egg whites with the remaining 50 g of sugar until stiff peaks form. Fold the whites into the carrot mixture in three goes, with a large spoon, keeping as much air in as you can.
Any grease in the bowl stops the whites whipping — wipe the bowl with lemon juice first.
Done when: A light, airy batter with no streaks of white left.
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4
Bake the Cake
50 Mins
Oven at 175°C (350°F)
Scrape the batter into the tin, level the top and bake at 175°C (350°F) for 45–50 minutes, until a skewer pushed into the centre comes out clean and the top springs back.
Do not open the oven in the first 30 minutes — the cake is held up by the whipped eggs and can sink.
Done when: Golden top, springy to the touch, skewer clean.
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5
Cool and Glaze
25 Mins
Cooling, about 40°C (104°F)
Cool the cake in the tin for 15 minutes, then turn it out onto a rack. Mix the icing sugar with the lemon juice to a thick, pourable glaze and spread it over the warm cake so it sets in a thin, shiny coat.
Glaze while the cake is still slightly warm — the glaze sets smooth instead of sitting in a thick white layer.
Done when: A thin, even glaze that has set and stopped running.
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6
Decorate and Serve
10 Mins
Serving temperature, about 20°C (68°F)
Roll the marzipan into small carrots with green tops and set them on the glazed cake. Slice with a hot, dry knife and serve at room temperature.
Wipe the knife between slices — the glaze sticks and drags otherwise.
Done when: Clean slices with a moist, golden crumb and marzipan carrots on top.
auto_awesome Finishing Touches & Plating
Serve the Aargauer Rüeblitorte at room temperature, sliced, with the marzipan carrots on top and black coffee or lightly whipped cream alongside.
Switzerland
40m
