Well, I must like that vegetable. I already posted a carrot recipe, but here’s another one. This time it’s for the sweet tooth. (It seems there is an abundance of sweet stuff on here. It’s true, I like sweets!)
This particular recipe is a traditional cake from the Swiss canton (or region, if you want) of Aargau. It’s a bit of a neglected canton, and truth be told, I don’t know too much about it. I know that it’s the canton which one of my grandmothers grew up in and that Aargauer Rüeblichueche is one of the most delicious (and thankfully simple) cakes to make and eat!
I was feeling the need for a little bit of Swiss comfort food lately, which coincided with a BBQ party we hosted about 2 weeks ago. I decided to make muffins and mini-muffins instead of a whole cake, as it is easier to handle in a house party setting. The party, as well as the muffins, were a big success.
The dough is enough for either a 24cm springform, about 20 muffins or I don’t know how many mini-muffins (I only had trays enough for 24 and had leftover dough for 12 regular muffins)
Ingredients for Cake/Muffins
5 eggs, separated
1 pinch of salt
2 Tbs warm water
1/2 lemon, just the peel
250g carrots, shredded
1/2 tsp cinnamon
a pinch of ground cloves
250g ground almonds
1/2 tsp baking powder
Prepare springform or muffin tray. Beat egg whites until stiff. Beat egg yolks with sugar, salt and water until lightly coloured and fluffy. Mix in lemon peel and shredded carrots. Slowly fold in remaining ingredients. Fill in springform or muffin tray and bake in preheated oven at 180°C for 45-55 minutes (springform), or 20 minutes (regular muffins), or 15 minutes (mini-muffins).
For the traditional frosting, the cake should still be warm. For the cream cheese frosting, the cake should be completely cooled.
This frosting is rather liquid, and therefore not suited (I think) for muffins. It adds, however, a nice freshness to the cake, which is why I include it here.
200g powdered (icing) sugar
1 Tbs lemon juice
1-2 Tbs water
Mix all ingredients in a small bowl. Drizzle or brush over the still warm cake. Let cool completely before serving, as the frosting will need some time to set.
Lime Cream Cheese Frosting
I thought the muffins needed a bit of additional decoration, which is why I made this pipeable frosting. I mostly followed this recipe. I wanted it to be less sweet, though, so drastically reduced the powdered sugar.
225g cream cheese
65g powdered (icing) sugar
2 limes, zest and juice
Combine all the ingredients in a small bowl. Pipe onto completely cooled muffins, using your preferred nozzle or just a knife.
That’s it for now. I will write again shortly about my last week’s trip to the East coast. But one last picture that perfectly embodies the party we ate those muffins at: