Allergy Information: nuts, egg, gluten, sugar
Prep time: 60 min | Cook time: 45 minutes
When discussing carrot cake, a lot of people tend to think of rabbits. Not entirely wrong, but I’m pretty sure that this sweet Swiss Ruebli-Torte would not please Miffy. It would however please any sweet tooth. It’s a light, more healthy version of the heavy American carrot cake. This one’s made of white almonds, carrots, eggs, coconut sugar and a wee bit of self-raising flour. The only downside and unhealthy thing about this cake is the icing. The icing is easiest to make out of ground sugar en egg-whites, and that’s the way I made it. But next time, I might try to make the icing out of stevia powder and coconut flour. If that doesn’t work, well…it’s a sin. This mighty fine Ruebli-Torte goes well with tea or a Swiss liquor.
- 250 gram peeled carrots
- 250 gram almonds
- 5 eggs
- 250 gram coconut sugar
- 80 gram self-rising flour
- 2 tbs. Spice mix of Speculaas: cinnamon, coriander, caraway, nutmeg, ginger and clove
- butter (to grease the baking tin)
- 3 tbs. apricot jam
- 450 gram ground sugar
- 2 egg-whites
- 1 tbs. water
Pre-heat the oven to 180 ‘C. Chop the carrots and almonds in a blender. Separate the eggs, getting egg-yolk into one, and egg-white into another bowl. Mix the egg-yolk with half of the coconut sugar (125 gram) to a creamy blend. Put together the mixture with the almonds and carrots. Add the self-rising flour and a pinch of salt. Beat the egg whites until stiff peaks form. Don’t add the sugar before the egg white is completely stiff, or it will somehow stop the process. Add the other half of the sugar (125 gram) to this mixture, then gently mix it in with the almond-carrot mix. Grease in a baking tin and pour mix into it. Though the original recipe doesn’t say it, I’ve added two tablespoons of spice mix on top of the cake (blend it with the top layer of the cake mixture. It adds that little bit of bite to it, but it’s not a must. Put it in the oven for about 45 minutes. You’ll see that the cake will rise quite a bit, but as soon as it’s out of the oven, it’ll go back to normal proportions. Let cool for about 15 minutes before working on the icing.
Get the cake out of the tin and put it on a big plate, with plenty of room on the sides. To make sure that the cake can’t absorb any moist of the icing, we have to sort of close it down with apricot jam. In a pan, melt about 3 tablespoons of jam en gently brush the cake with this. Let cool for another 10 minutes, while you prepare the icing.
The icing is made of 2 egg whites and ground sugar. Blend it all in one go, add a tablespoon of water and then pour it on top of the cake. It should be enough to also cover the sides of the cake. Divide it evenly. After that, you’re free to decorate the cake exactly the way you like. Almonds, or maybe a marzipan carrot? Let the icing go hard, and then serve. Nibble on this, rabbit!