Rüeblitorte (Swiss Carrot Cake) is a traditional Swiss recipe for a classic carrot cake made with ground almonds and flavoured with lemon juice, lemon zest and Kirschwasser. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Swiss Carrot Cake (Rüeblitorte).
In a bowl, beat together the egg yolks with the sugar until pale and creamy. Add the carrots, lemon zest, lemon juice, salt, plain flour (sifted), baking powder and cinnamon then mix until thoroughly incorporated.
Add the egg whites to a clean and dry bowl then beat until stiff. Fold the egg whites lightly into the carrot mixture then turn the mixture into a grease and floured springform cake tin. Transfer to an oven pre-heated to 180°C and bake for about 60 minutes, or until golden brown and cooked through (a skewer inserted into the cake will emerge cleanly). Allow to cool in the tin for 5 minutes then turn out onto a wire rack and cover the top with the apricot jam. Sprinkle with icing sugar then arrange the marzipan carrots decoratively on top before setting aside to cool completely.
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