Posted on by Lia Fireheart

Rueblitorte (Carrot Cake)

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Rueblitorte (Carrot Cake)

Ingredients

  • 250 g carrots, grated

  • 300 g ground nuts (almonds, hazelnuts, or a mixture of both), toasted

  • 75 g flour

  • 1 tsp baking powder

  • 4 eggs, separated

  • 275 g sugar

  • 1 shot kirsch (or spirit of choice)

Directions

  • Preheat the oven to 180 C / 350 F / gas mark 4.
  • Line a 24 cm (9 inch) springform pan with parchment paper and grease the sides.
  • In a medium bowl, whisk together the toasted ground nuts, flour, and baking powder.
  • In a large bowl, whisk together the 4 egg yolks and sugar until you get a pale, yellow paste. Add the shot of kirsch and whisk well.
  • In another large bowl, whisk the 4 egg whites until they are stiff.
  • Mix the carrots into the yolk and sugar paste, then fold in the the dry ingredients. Finally, gently fold in the beaten egg whites and spread into the pan.
  • Bake for about 45-50 minutes.

Notes