Rüebli carrot muffins with kirsch icing

Rüebli carrot muffins with kirsch icing

Switzerland

By
From
80 Cakes Around the World
Makes
10
Photographer
Jean Cazals

This light, fluffy carrot cake comes from the Aargau region of Switzerland and often contains ground nuts such as almonds, walnuts or hazelnuts. I bake mine in muffin cases but it works just as well baked in a round 25cm cake tin about 5cm deep. Take the time to make the traditional marzipan carrots; they really brighten up the cakes.

Ingredients

Quantity Ingredient
150g carrots, grated
200g ground almonds
135g ground walnuts
50g fresh wholemeal breadcrumbs
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
100g candied pineapple, chopped
6 large eggs, separated
280g light soft brown sugar
2 teaspoons grated lemon zest
3 tablespoons kirsch
75g sultanas

Marzipan carrots

Quantity Ingredient
100g marzipan
a few drops green food colouring
a little icing sugar
a few drops orange food colouring

Kirsch icing

Quantity Ingredient
1 egg white
150-200g icing sugar
1 tablespoon kirsch
a little lemon juice, if necessary

Method

  1. Heat the oven to 170°C. Line a muffin tin with 10 paper muffin cases.
  2. Place the carrots, ground almonds and ground walnuts into a large mixing bowl, add the breadcrumbs, spices and baking powder and mix to combine. Add the candied pineapple and mix again. In a separate bowl, whisk the egg yolks with a third of the sugar until thick and creamy. Whisk in the remaining sugar, plus the lemon zest and kirsch. Continue whisking for another 2 minutes.
  3. In a very clean, grease-free bowl, whisk the egg whites to stiff peaks. Using a large metal spoon, fold them into the egg yolk mixture, then fold in the dry ingredients a third at a time, being careful not to lose all the volume. Finally, fold in the sultanas. Spoon the mixture into the muffin cases.
  4. Bake for 20-30 minutes, until the cakes spring back when pressed lightly with your finger and a cake skewer inserted in the centre comes out clean. Turn out of the tin on a wire rack to cool.
  5. To make the carrots, pinch off a teaspoon-sized piece of the marzipan and colour it green, using a little icing sugar to prevent it getting sticky. Colour the rest of the marzipan orange. Divide the orange marzipan into 10 pieces and roll them into cones. Mark with the back of a knife so they look like carrots. Pinch very small pieces of the green marzipan and roll into 1cm lengths. Place them on top of the cones and, using a knife, gently press each one in the middle so it curls up to form the top of the carrot.
  6. To make the icing, put the egg white in a bowl, sift in about 75g of the icing sugar and whisk with an electric mixer for about 3 minutes, until smooth. Gradually whisk in another 75g icing sugar and continue whisking until the mixture is thick enough to leave a trail on the surface, adding more icing sugar if necessary. Mix in the kirsch. The icing should be a coating consistency; add a little lemon juice if it seems too thick and a little more icing sugar if it is too thin. Spoon the icing over the muffins and decorate with the carrots.
Tags:
Baking
cake
cakes
Claire Clark
80 Cakes Around the World
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