5 each egg, separated
275 g sugar, granu, ated
1 each lemon, juiced
2 each lemons, zest, grated
250 g almonds, ground
300 g carrots, finely grated
75 g cornflour
1 pinch cinnamon, ground
1 pinch cloves, ground
10 g baking powder
50 ml kirsch
1 pinch salt
GLAZING
50 g apricot jelly
1 fondant icing
1 marzipan carrots
Directions
The Story: The cultivation of vegetables in Aargau is one of the
main reasons for the existence of a thriving canning/bottling
industry. In this area, the carrot is the Queen of all vegetables and
it has attributes which allow it to be used everywhere, even in
desserts.
This carrot cake is now a Swiss classic, its reputation having been
extended long ago far beyond the borders of the canton. Some maintain
that the cake is better two days after baking as the carrots keep it
moist.
The Recipe: 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. Turn the
mixture into the tin. Bake in the oven for 50 ... 60 minutes at 180
oC. When cooked, brush the cake with a hot apricot glaze and thin
fondant icing. Decorate with small marzipan carrots.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
Servings: 1 cake
Aargau (Carrot Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Experts have proved the existance of recipes way back into ancient history, in fact as far back into history as the ancient Egyptians, and possibly even further. However, sadly, these old records were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Moving on, there are two books dating from the 1300s : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is popular today, but instead accounts of the types of food prepared for the rich and powerful of the period. During the next few hundred years, the powerful families of Wesstern Europe tried to offer the most exotic banquets, and consequentially chefs and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and publishing recipes of the day. By the advent of the 1900s, recipe publications were starting to become popular due to better eduction, increased leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Aargau (Carrot Cake) recipe.
