Recipes · Swiss · Cakes
Aargauer Rüeblitorte (Swiss Carrot and Almond Cake)
One serving has 369 kcal and 9 g protein, and at least a fifth of a woman's daily need of vitamin E (49%), riboflavin (41%), manganese (39%), copper (36%), vitamin A (35%) and phosphorus (34%). Ready in 90 minutes.
- Preparation: 35 min
- Cooking: 55 min
- Makes: 1 serving (126 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: alcohol, egg, gluten, nut
Ingredients
- 22 g Eggs
- 20 g Sugar
- 0.3 g Lemon zest
- 6 g Lemon juice
- 2 g Kirsch
- 25 g Almonds, ground
- 25 g Carrots, finely grated
- 6 g Flour, all-purpose
- 0.5 g Baking powder
- 0.1 g Cinnamon
- 0.03 g Cloves, ground
- 0.1 g Salt
- 15 g Icing sugar
- 4 g Marzipan, for the carrots
Method
- Heat the oven to 180 °C. Butter a 26 cm springform tin and line the base with baking paper.
- Separate the eggs. Beat the yolks with half the sugar and the lemon zest for 5 minutes until pale and thick, then stir in half the lemon juice and the kirsch.
- Mix the ground almonds, the finely grated carrots, the flour, the baking powder, the cinnamon and the cloves, and stir them into the yolk mixture.
- Whisk the egg whites with the salt to soft peaks, add the rest of the sugar and whisk until stiff and glossy. Fold them into the batter in two lots.
- Pour it into the tin and bake for 50-60 minutes, until risen and golden and a skewer comes out clean; cover it loosely with foil if it browns too fast. Leave it in the tin for 10 minutes, then cool it on a rack.
- Stir the icing sugar with the rest of the lemon juice, a few drops at a time, into a thick glaze, and spread it over the top of the cold cake.
- Tint the marzipan orange, shape it into small carrots, mark lines across them with a knife and set them on the glaze before it sets. The cake is at its best a day later, when it has turned moist.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 369 kcal | 17% |
| Carbohydrates | 50.1 g | |
| Water | 48.4 mL | |
| Fiber | 4.3 g | 14% |
| Protein | 9.3 g | 19% |
| Tryptophan | 0.1 g | |
| Threonine | 0.34 g | |
| Isoleucine | 0.38 g | |
| Leucine | 0.68 g | |
| Lysine | 0.38 g | |
| Methionine | 0.14 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.48 g | |
| Tyrosine | 0.25 g | |
| Valine | 0.44 g | |
| Histidine | 0.23 g | |
| Fat | 15.8 g | |
| Monounsaturated | 9.4 g | |
| Polyunsaturated | 3.8 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.7 g | |
| Saturated | 1.8 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 81.8 mg | |
| Calcium | 135 mg | 13% |
| Copper | 0.32 mg | 36% |
| Iron | 1.8 mg | 10% |
| Magnesium | 80.4 mg | 26% |
| Manganese | 0.7 mg | 39% |
| Phosphorus | 240 mg | 34% |
| Potassium | 321 mg | 7% |
| Selenium | 10.2 µg | 19% |
| Sodium | 128 mg | |
| Zinc | 1.2 mg | 16% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.45 mg | 41% |
| Niacin (vitamin B3) | 1.6 mg | 11% |
| Pantothenic acid (vitamin B5) | 0.56 mg | 11% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 41.2 µg | 10% |
| Cobalamin (vitamin B12) | 0.2 µg | 8% |
| Choline | 81.3 mg | 19% |
| Vitamin A | 244 µg | 35% |
| Vitamin C | 4.2 mg | 6% |
| Vitamin D (D2 + D3) | 18 IU | 3% |
| Vitamin E | 7.4 mg | 49% |
| Vitamin K | 3.5 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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