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Swiss Almond Carrot Cake (Aargauer Rueblitorte)
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Delicious dairy-free carrot cake topped with adorable marzipan carrots - perfect for Easter brunch or entertaining!
Ingredients:
  • 1 teaspoon butter
  • 4 eggs, separated
  • 2.25 cups peeled and grated carrots
  • 2.25 cups ground almonds
  • 1 lemon, zested and juiced
  • 0.5 cup all-purpose flour
  • 1 pinch salt
  • 5 ounces marzipan
  • 1 drop green gel food coloring, or as needed
  • 1 drop orange gel food coloring, or as needed
  • 1 cup confectioners' sugar
  • 1 tablespoon fresh lemon juice, or more to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and flouring it.
  • In a large bowl, use an electric mixer to beat the egg yolks and sugar together until they become fluffy. Then, mix in the carrots, almonds, lemon juice, and lemon zest.
  • In a bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the batter until fully incorporated.
  • Whisk egg whites in a glass, metal, or ceramic bowl until stiff peaks form, then gently fold them into the cake batter. Transfer the batter into the prepared springform pan.
  • Bake until a toothpick comes out clean, about 40-50 minutes in the preheated oven. Let cool on a wire rack for 5 minutes, then loosen edges with a knife and carefully transfer to a plate or cooling rack. Cool for about 30 minutes before serving.
  • Work marzipan until soft and pliable. Separate 1/5 and mix with green food coloring. Knead until green. Color the rest orange. Shape 12 carrots and make indentations with a knife. Shape green marzipan into leaves and attach to carrots with water.
  • Make a thick icing by mixing confectioners' sugar with lemon juice. Smother the cake with the icing and decorate it with marzipan carrots around the edges, ensuring each slice gets a carrot. Allow the icing to set before cutting and serving.

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