Swiss Carrot Cake
By Greg
Total Time: 0 min
This traditional Swiss carrot cake is easy to make and delicious to eat.
No ratings yet — be the first to rate this recipe.
Swiss Carrot Cake
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 13 April, 2004
Adjust Servings
Ingredients
- 5 Eggs, separated, plus 2 Yolks200g Castor Sugar1 pinch each of salt, ground cinnamon and ground cloves200g finely grated Carrots100g ground Almonds100g Hazelnuts, finely chopped50g fresh white Breadcrumbs50g plain Flour1 tsp Baking Powder200g Icing Sugar2 tbsp Lemon juice1 tbsp Kirsch
Instructions
- Grease a 25cm springform cake tin. Preheat the oven to moderately hot 190°C. Whisk all the egg yolks with the sugar, salt, cinnamon, and cloves, until thick and creamy.
- Mix together the carrots, ground almonds, hazelnuts, breadcrumbs and the flour sifted with the baking powder. Stir these ingredients into into the egg yolk mixture.
- Whisk the egg whites until stiff and fold in.
- Turn the cake mixture into the prepared tin, smooth over and bake for 45-55 minutes.
- When done cooking, turn the cake out on a wire rack to cool, cover and leave it for 2 days.
- Mix the icing sugar with the lemon juice, and use it to ice the top of the cake.
