Our first recipe is something fairly easy – perhaps something you don’t expect to be a Swiss specialty. It is my children’s favorite cake. I had a recipe that I used for many years, but 22 years ago, just before we left for Cameron, my friend Monika from Zurich gave me hers. It is much better and I want to share it with you.


The important thing to remember while baking a cake is to always follow the instructions carefully. Add the ingredients just as the recipe tells you to. Changing the order may change the cake, and you may not get the results you expect.


The canton of Aargau, in the German speaking part of Switzerland, is also known as Carrots’ Land. It is from this region that we get this delicious specialty, carrot cake (in Swiss German: Rueblitorte). But what came first: the land or the carrots? The fact is that in Aargau, carrots actually do not grow as easily as the cliché indicates. But die Rueblitorte is certainly the sweetest temptation since carrots have existed!


Preparing this cake takes around 20 minutes, and we can find all the ingredients very easily in Nepal.
Ingredients:
For the cake:

  • 300 gm raw carrots
  •  300 gm ground almonds
  •  4 eggs
  •  200 gm semi-brown sugar (like sugar available in Nepal)
  • 60 gm flour
  •  Lemon juice (2 limes)
  • Ground lemon rind
  • One teaspoon of baking powder
  • A pinch of salt
  • For the icing:
  • 150 gm confectioners’ (icing) sugar
  •  Juice of one lemon (In Nepal, 2 limes)
  •  Butter and flour for the cake mold

Instructions:
For the cake:

  • Peel and grate carrots.
  •  Combine the egg yolks and sugar and a pinch of salt in a crockery or glass bowl and stir with a wooden spoon until the sugar is completely dissolved and the egg yolks turn a lighter color.
  •  Add lemon juice and rind to the mixture.
  •  Mix thoroughly.
  •  Add grated carrots (ruebli).
  •  Add ground almonds.
  •  In a separate bowl, mix flour and baking powder. Sieve it over the egg yolk mixture.
  •  Mix thoroughly.
  •  Beat the egg whites into a stiff foam.

There are a few tips to beating air into egg whites and producing a stiff foam, none of which involve rocket science! The first thing is that the bowl and the beater should be absolutely clean. If there is a little oil residue in the bowl, or even a little hint of yolk in the whites, it will interfere with the formation of air bubbles. The bowl should also be dry, as water will inhibit the formation of the foam. It is important to beat the whites at room temperature; proteins in the whites expand better when warm, so you will get better volume for eggs. You know the foam is rigid enough when you’re able to flip the bowl and the foam remains inside.

  • Incorporate egg white foam slowly (spoon by spoon) into the egg yolk mixture. Use wooden spoon so as not to damage the foam.
  •  Butter a round (24 cm diameter) mold and sprinkle some flour on it.
  • Pour batter into mold.
  • If you are using an electric convection oven, you do not need to preheat the oven. Just set it to 180 C and place the cake on the middle rack for 40 minutes. If you are using a normal gas oven, preheat the oven to 180 C and place the cake at the top rack (in the top third of the oven) for 40 to 50 minutes.
  • For the icing:
  • Take the cake out of the oven and let it cool down. Only when the cake is cool can we start preparing the icing.
  • Add confectioners’ sugar to the lemon juice.
  •  Mix to form a white paste.
  •  Spread white paste directly onto the cake top with a spatula.
  • Allow the icing to dry hard.
  • You can prepare this cake a day in advance. It will taste even better the following day. Just make sure to keep it in a cool place. And most of all, enjoy!
  • decoration:
  • used Marzipan carrots on top and put toasted slivered almonds all around before the icing dried in order for them to stick. But you are free to find your own decoration. !