AARGAU RECIPES

Steps:

• Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
• Add the finely grated carrots and the almonds.
• Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch.
• Mix or beat until smooth.
• Beat the egg whites until stiff and carefully fold in.
• Butter a tin (24 cm diameter, 5 cm high), dust with flour. (I think this is a 9-inch pan).
• Turn the mixture into the tin.
• Bake in the oven for 50 - 60 minutes at 180C (350F).
• When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
• Decorate with small marzipan carrots.

Steps:

• Preheat the oven to 350F. Grease and flour a 9 1/2? springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl.
• TIP: The carrot should be grated over the medium holes of the box grater. You can grind the almonds in a spice grinder/coffee grinder, or a food processor.
• In another bowl, beat egg yolks until foamy, then stream in sugar, lemon rind, and juice. Continue beating on high until the mixture is pale and thick. Combine with the carrot mixture.
• In a clean, dry bowl, beat the egg whites until stiff. Fold together with the carrot mixture until just incorporated. I like to stir 1/3 of the whites in with the carrot mixture to lighten it, then I do the rest more gently.
• Pour into prepared pan, then pop into the oven and bake about 35 minutes or until a toothpick comes out clean. Let cool completely. Run a butter knife around the edges to help release it from the springform.
• Meanwhile, prepare the glaze. Whisk the powdered sugar with fresh, strained lemon juice in a small bowl. (If you’d like it less tart, substitute some water for the lemon juice.)
• Pour the glaze over the top of the cake, then decorate with almonds and marzipan carrots.