Aargauer Rüeblitorte (Swiss Carrot Cake)
User Reviews
5
Aargauer Rüeblitorte (Swiss Carrot Cake)
Description
Aargauer Rüeblitorte is a carrot-based cake from Switzerland that combines finely grated carrots with almond meal and a batter enriched with sugar, egg yolks, and citrus notes from lemon zest and juice. The inclusion of Kirschwasser adds a subtle cherry brandy flavor, enhancing the cake's aroma. Egg whites whipped to stiff peaks are gently folded into the mixture to give the cake a tender, airy crumb despite the dense ingredients. It bakes in a springform pan until a toothpick inserted comes out clean, indicating a moist, cooked interior. The cake is commonly topped with a glaze made from powdered sugar mixed with Kirschwasser or lemon juice, which sets to a smooth, sweet finish. Marzipan shaped into carrot forms is sometimes placed on top for an added decorative and almond-flavored touch. Traditionally, the cake is stored covered at cool room temperature and improves in flavor after a day or two.
The texture balances moist carrot sweetness with the nuttiness of almonds, while the glaze provides a contrasting smooth sweetness. The subtle alcohol flavor brightens the taste without overwhelming it.
This cake serves well at afternoon coffee or as a dessert. The almond and carrot flavors make it distinctive and approachable in flavor. The marzipan decorations add a visual appeal that reflects its Swiss heritage.
For best results, allow the glaze to fully set before slicing to achieve cleaner cuts, although serving while partially set is possible. If unavailable, Cherry brandy can be substituted with other spirits like dark rum or amaretto with some variation in flavor. Homemade marzipan carrots add a festive touch and should be shaped carefully on parchment to manage stickiness.
Ingredients
- 5 egg separated, large
- 250 grams granulated sugar 1 ⅓ cups
- 250 grams almond meal or almond flour or ground almonds, 3 cups
- 250 grams carrot about 6 medium carrots, grated, 2 ⅓ packed cups
- 1 lemon zested and juiced
- 2 tablespoons Kirschwasser cherry brandy
- 1 pinch kosher salt
- 80 grams all-purpose flour ⅔ cup + 2 tablespoons
- 2 teaspoons baking powder
Topping:
- 200 grams powdered sugar 2 cups, aka icing sugar
- ¼ cup Kirschwasser or fresh lemon juice or combination of the two, 2 tablespoons of each
- marzipan optional, whole, shaped like carrots
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan, line the bottom with a parchment paper round, and grease the paper.
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat together the egg yolks and sugar for about 3 to 5 minutes until pale and thick.
- Add the almond meal, grated carrots, lemon zest and juice, Kirschwasser, and salt. Mix until smooth, then add the flour and baking powder and mix again just until combined.
- In a separate bowl, beat the egg whites to stiff peaks (use a clean mixer bowl and clean whisk attachment on your stand mixer for efficiency or use a hand mixer). Gently fold the egg whites into the carrot mixture with a rubber spatula a little at a time.
- Spread the batter into the prepared pan, and bake for 50 to 55 minutes, or until a cake tester or toothpick comes out clean.
- Cool the cake for about 10 to 15 minutes in the pan, then carefully run a thin blade around the edges to make sure the sides are loose. Release the sides of the springform pan, carefully remove the parchment paper, and transfer the cake to a wire rack to cool completely.
- Mix the powdered sugar and Kirschwasser and/or lemon juice until smooth and pourable but not too runny. Pour it onto the center of the cooled cake, and carefully tip the cake at different angles to help the glaze flow all over the surface and start to drip down the sides as desired. Allow the glaze to set. (While the glaze sets, make your marzipan carrots if you are making them yourself.) Garnish the cake with marzipan carrots, if using, before slicing and serving.
Notes
- Store the cake covered in a cool place for 4 to 5 days; refrigeration is not necessary.
- If Kirschwasser is unavailable, substitute with dark rum, amaretto, or Grand Marnier for varied flavors.
- Allow the glaze time to fully set for cleaner slicing; partial setting is acceptable but less tidy.
- For marzipan carrots, knead the coloring thoroughly and shape on parchment paper to manage stickiness.
- Marzipan carrots can be sized to fit the cake and your slice count preference.
- Measurements for dry ingredients were determined by spoon-and-level method for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (makes one 9-inch cake)
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 416kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 157mg | 7% |
| Potassium | 87mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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