Oh my lord. It’s been nearly three months since Easter, and thus nearly three months since I made this cake.
*note to self: start scheduling these better so you don’t forget EVERYTHING*
At any rate. I had mentally bookmarked Rüblitorte, a Swiss carrot-nut torte, for Easter when I started this project. It had tiny carrots piped adorably onto it, how could anyone possibly resist?
I’m a big fan of American-style carrot cake, particularly the buttercream frosting portion (sweet tooth for days), and was intensely curious as to how this would compare. In the description, Weiss mentions that it’s quite a bit lighter, with a more crumbly texture than its American counterpart. It also needs a bit of resting time before serving, so this couldn’t be a “last minute” bake again. Thus, a few days before Easter I got to work.
The first step to this carrot cake was to grate the carrots. Since we have no food processor, the second step was to put one on my “kitchen needs” list.
More grating followed for the lemon peel, and then the first few ingredients were all mixed together. It looked… not super appealing, to be honest.
With a few bowls of different things in progress, I hoped the appearance would improve. I again used pre-ground almonds for this recipe (darn you food processor), and I don’t *think* they were blanched but I could be wrong.
All the bowls were combined and I hoped for the best. But yeah… that didn’t look much better. With all the lemon and cinnamon, it smelled decent, but appearance-wise, nope. I crossed my fingers and popped her into the oven.
About an hour later the house was filled with a great cinnamon aroma and the cake was ready to come out. It looked beautifully even, and was a lovely golden brown. Not that that really matters, since it was getting frosted but oh well. I saw it. Now you can, too!
Since it needed some time to cool, BV and I had a nice shrimp taco interlude. This is a house favorite, if you need more tacos in your life.*
Stomachs filled, I settled back in to get started on the decor. I couldn’t find almond paste at the store, but I had found marzipan. They’re both almonds, so they must be the same, right?
Nope, no they’re not. Marzipan has a lot more sugar than almonds, whereas the almond paste is a more even combination. BV loves marzipan, so he was fully on board with this change. However, if you want that nice, soft color, as opposed to bright and slightly shiny, try to find the almond paste. I’ll really have to have a harder look next time, because our Edeka has to have it, right?
I was rather pleased with how they came out, considering I’ve never tried making wee carrots before. Minus the impossible stickiness factor (maybe the almond paste would be better?), it was pretty fun.
And then, it was time to mix up a simple glaze of lemon juice and powdered sugar, and top it all off with our carrots.
A little messy around the edges, but not bad… in my totally unbiased opinion, of course.
The cake went into a dome to hang out for a few days, and then it was off to Easter lunch at BV’s dad’s house.
A massive lunch (Schweinebraten mit Klößen, if I remember correctly) later, it was time to cut into dessert.
How cute is this?
The difference to American carrot cake was really obvious. This was all lightness, with the citrus and the spice really dominating. The carrot was there, of course, but it wasn’t too carrot… for those who are suspicious of such things. The lemon icing complimented the cake perfectly, and we were all very pleased with it. I think people may have had seconds. Can’t do that with American carrot cake… at least I can’t.
I was a little concerned that the rest of the cake might dry out too much over the next few days, but it didn’t really do that at all. It maintained the flavor and texture quite nicely. Now, I only have to figure out where to get almond paste for next time. And also talk someone into giving me a food processor.
*We have also tried the beer-battered version. They’re great, but that only comes out when I have a decent amount of time.