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| General Category : Cakes |
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| Food Group : Eggs, Vegetables, Nuts |
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| Preparation Method : Bake |
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| Other Criteria : Entertaining & Holiday |
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Swiss Carrot Cake is unlike any North American version. It is made with ground almonds instead of flour and is generously flavoured with lemon. Decorate the cake with marzipan carrots, if desired.
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Ingredients
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3 cups (750 mL) ground almonds |
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1/2 cup (125 mL) cornstarch |
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2-1/2 tsp (12 mL) baking powder |
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1/4 tsp (1 mL) each ground cloves and cinnamon |
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Pinch salt |
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5 eggs, separated |
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1-1/2 cups (375 mL) granulated sugar |
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2 tbsp (30 mL) grated lemon rind |
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3 tbsp (45 mL) lemon juice |
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1/4 cup (60 mL) kirsch |
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2-1/2 cups (625 mL) finely grated carrots |
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1/4 cup (60 mL) apricot jam |
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Icing: |
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1 cup (250 mL) prepared fondant icing |
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3 tbsp (45 mL) kirsch |
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2 tbsp (30 mL) lemon juice |
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Preparation
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Whisk together almonds, cornstarch, baking powder, cloves, cinnamon and salt; set aside.
With mixer, beat egg yolks and sugar until light and fluffy; beat in lemon rind and juice, and kirsch. Stir in carrots. Fold in dry ingredients until well combined. Beat egg whites until stiff but not dry; mix in one-third of whites to cake mixture then fold in remaining whites. Scrape into 9-inch/1.5 L round cake pan lined with parchment paper. Smooth top; bake in centre of 350°F/180°C oven until tester inserted in centre comes out clean, about 60 minutes. Let cool in pan on rack; slide knife around edge of cake and remove from pan. Heat jam; spread over cake. Let cool.
Icing: In saucepan over low heat, stir together icing, kirsch and lemon juice until pourable. Pour over cake; smooth over top and sides. Let cool. (Make-ahead: Cover and store at room temperature for up to 3 days.)
Makes 12 to 16 servings.
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Nutritional information
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Per each of 16 servings: about 322 cal, 6 g pro, 11 g total fat (1 g sat. fat), 52 g carb, 3 g fibre, 58 mg chol, 124 mg sodium. % RDI: 8% calcium, 8% iron, 30% vit A, 7% vit C, 8% folate.
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Source
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Homemakers Magazine: Dec./Jan. 2007
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