Rüeblitorte (Swiss Carrot and Almond Cake)
In short: A moist Swiss carrot cake made with ground almonds and whipped egg whites, topped with a thin lemon glaze and little marzipan carrots. It takes about 1 h 30 min in total and makes 12 servings.
- Prep
- 35 min
- Cook
- 55 min
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 295 kcal
Rüeblitorte is the Swiss take on carrot cake, and it is lighter than the American kind. Ground almonds replace most of the flour, whipped egg whites give a delicate crumb, and a thin lemon glaze takes the place of cream cheese frosting. It is traditionally decorated with marzipan carrots, and it appears at Easter, at birthdays and in bakery windows all year.
Instructions
- Heat the oven to 175°C (350°F). Grease a 22 cm (9 in) springform pan with oil, dust it with ground almonds and line the base with baking paper.
- Beat the egg yolks with 120 g (1/2 cup plus 2 tbsp) of the sugar for 4 to 5 minutes, until pale and thick. Beat in the lemon zest and juice, then stir in the carrots.
- Mix the ground almonds, flour, baking powder and cinnamon, and fold them into the yolk mixture. The batter will be stiff.
- In a clean bowl, beat the egg whites with the salt until soft peaks form. Add the remaining sugar a spoonful at a time and beat until stiff and glossy.
- Stir a third of the whites into the batter to loosen it, then fold in the rest gently in two additions, keeping as much air in as you can.
- Pour into the pan and bake for 50 to 55 minutes, until golden and a skewer comes out clean. Cool in the pan for 15 minutes, then turn out and cool completely.
- Stir the powdered sugar with enough lemon juice to make a thin glaze. Spread it over the cake and decorate with marzipan carrots.
Tips
- Grate the carrots finely and blot them with a paper towel. Coarse, wet shreds make the cake heavy and damp.
- For a gluten-free version, replace the flour with cornstarch or potato starch. The cake improves after a day and keeps for 4 days in an airtight tin.
Questions and answers
Is Rüeblitorte gluten-free?
Not as written, because it contains 50 g of flour, but swapping in cornstarch or potato starch makes it gluten-free. The cake is built mainly on ground almonds.
What is the difference between Swiss and American carrot cake?
The Swiss cake is lighter and less sweet. It uses ground almonds and whipped egg whites, with no oil, and a thin lemon glaze instead of cream cheese frosting.
Can I freeze Rüeblitorte?
Yes. Freeze the unglazed cake, well wrapped, for up to 2 months. Thaw it at room temperature and glaze it before serving.
How long does it take to make Rüeblitorte (Swiss Carrot and Almond Cake)?
About 1 h 30 min in total: 35 min of preparation and 55 min of cooking.
How many calories are in Rüeblitorte (Swiss Carrot and Almond Cake)?
About 295 kcal per serving, with 8 g of protein, 36 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 36 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sugar | 29 g |
| Sodium | 100 mg |
Estimated values, calculated from the ingredients.
