Let them eat cake
The ubiquitous carrot cake has found mention in most Enid Blyton books and almost all references to high tea parties. For a majority of the people, the carrot cake, like the scone, is a classic British preparation.
The Swiss, however, take keen interest in carrying forward their own legacy of the carrot cake. Called Rüeblitorte in Swiss German, this is cake is similar to the British one, though improvisation and innovation with ingredients adds another dimension to it. Some people like to add some cherry kirsch while some others a little bit of cherry liqueur; one way or another making it their own. Chef Thomas Joseph, executive chef, Movenpick Hotel & Spa Bangalore has shared his recipe for this Swiss sensation.
Ingredients
900 gm grated carrot
185 gm almond powder
500 gm bread crumbs
15 gm nutmeg powder
15 gm cinnamon powder
15 gm ginger powder
20 gm baking powder
24 egg yolks
880 gm caster sugar
24 egg whites
500 ml oil
135 ml lemon juice
135ml cherry liqueur (optional)
Method
Butter a 24 cm cake tin and sprinkle some flour on it, tap the excess flour away. Heat your oven to 185°C.
Peel and grate the carrots, preferably quite thin.
In a clean dry bowl beat egg yolk and castor sugar together until it’s thick, light and forms a ribbon.
Then add the grated carrot, almond powder, bread crumbs, nutmeg powder, cinnamon powder, ginger powder and baking powder.
Then add oil, lemon juice and cherry liqueur.
Beat egg white in a separate dry bowl until stiff.
Fold in the egg white in mixture. Put mixture in a tray and bake in the pre-heated oven for 30 minutes.
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