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| Aargau Carrot Cake |
"Canton Aargau consists of Switzerland's most fertile farmlands, celebrated for fruit, greens and the well-known Carrot Cake. Moist, scrumptious and light, it carries no added fat except what is evidently contained in the eggs."
Ingredients :
- 3 eggs
- 3/four cup white sugar
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons sparkling lemon juice
- 1 cup grated carrots
- 1 cup floor almonds
- 1/four cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 3/four cup confectioners' sugar
- 1 tablespoon lemon juice
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H15M |
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- Prepare the nine inch cake pan through rubbing the inner well with a drop of cooking oil after which scattering a bit flour over it. Preheat oven to 360 levels F (one hundred eighty levels C).
- Separate the eggs and beat the yolks into the sugar very well. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
- Beat egg whites till stiff and fold into cake aggregate. Pour batter into nine inch cake pan.
- Bake at 360 degrees F (180 ranges C) for forty five mins.
- This cake is frequently iced with three/4 cup confectioners sugar into that is crushed 1 tablespoon lemon juice. Little marzipan carrots are the conventional ornament.
Notes :
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