Cake & Dessert
Rüeblitorte
Swiss Carrot Cake
A moist carrot and almond cake under a lemon glaze, finished with little marzipan carrots. A family recipe handed down from a grandmother in Solothurn.
Family recipe from Solothurn
Zutaten
IngredientsMakes about 12 slices
Cake
Glaze
Tick off ingredients as you go.
Nährwerte
Nutrition · per slice
| Energy | 1587 kJ / 378 kcal |
|---|---|
| Fat | 14 g |
| of which saturates | 1.5 g |
| Carbohydrate | 52 g |
| of which sugars | 46 g |
| Fibre | 3.2 g |
| Protein | 9.2 g |
| Salt | 0.41 g |
Estimate for the original amounts, per slice. Salt added to taste is not included. Calculated from the Swiss Food Composition Database (V7.1, FSVO).
Zubereitung
DirectionsCake
- 1
Preheat the oven to 175 °C. Grease the bottom and sides of a springform pan; baking spray with flour works great.
- 2
In a bowl, mix the sugar, egg yolks and water for 5 minutes until frothy and smooth.
- 3
Add the carrots, almonds and lemon zest.
- 4
In a separate bowl, mix the flour and baking powder, then add to the carrot mixture and set aside.
- 5
In another bowl, beat the egg whites with the salt until stiff peaks form. Gently fold them into the carrot mixture.
- 6
Pour into the greased springform pan and bake for 50–55 minutes, or until a toothpick comes out clean.
- 7
Let the cake cool completely before glazing. Gently remove it from the pan and place it on a serving plate.
Glaze
- 8
Mix the confectioners' sugar, lemon juice and Kirsch (optional) until smooth. Adjust to taste: it should be runny, but thick enough to cling to the edges a little.
- 9
Pour over the cake, bringing it close to the edge all around so it can drizzle down the sides.
- 10
Once the glaze has set a little, decorate with the marzipan or sugar carrots.
Tipp · Where to find sugar carrots
ABC Cake Decoration Supplies, 2853 E Indian School Rd, Phoenix, AZ 85016.
“She got the recipe from her grandmother in Solothurn, Ilse Zaugg-Stebler, the mother of Ueli Zaugg.”
En Guete!
Bon appétit · Buon appetito · Bun appetit · Enjoy your meal
First published in the Arizona Swiss Society's Valley Echo newsletter, Summer–Fall 2021.
A bit of history
Geschichte
Where Rüeblitorte comes from, gathered from reliable sources such as the Culinary Heritage of Switzerland inventory.
One of the oldest known printed recipes for this cake dates from 1892, in a recipe collection from Kaiseraugst in Aargau. There it was called Gelbrüblitorte and called for 500 grams each of carrots, sugar and hazelnuts or almonds, plus eight eggs. A 1904 edition of the household book Gritli in der Küche listed a carrot cake under the name Aargauertorte, and by the 1917 edition the same cake was called Aargauer- or Rüblitorte. The nickname Rüebliland for Aargau probably arose in the second half of the 19th century. Until after the Second World War the cake was baked mainly at home; according to one baker interviewed, it has been produced commercially since the 1940s or 1950s.
Sources
- Aargauer Rüeblitorte · Kulinarisches Erbe der Schweiz
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