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Recipe for Rüebli Kuchen (Carrot cake)

Recipe and picture by Betty-Bossi, used with permission.

Ingredients for a 30 cm (12 inches) baking tin:

• 350 g (0.77 pounds) flour
• 15 g (0.5 ounces) of baking powder
• 300 g (0.66 pounds) sugar or raw sugar
• 2 teaspoons cinnamon
• ¾ teaspoon cardamom
• 2 pinch of clove powder
• 1 pinch of salt
• 250 g (0.55 pounds) of carrots, shredded into small pieces
• 1 lemon
• 250 g (0.55 pounds) of grind almonds
• 4 eggs
• 200 g (0.44 pounds) of margarine

Preparation:

1. Bolt flour and put in a stir bowl.
2. Add sugar, cinnamon, cardamom, clove powder and salt, mix well.
3. Add carrots, almonds, lemon juice and small pieces of lemon skin, mix well.
4. Beat eggs and add together with the margarine. Mix again and pour into baking tin.
5. Bake for about 65 minutes at 180°C (355°F) in the pre-heated oven.
6. Put marzipan carrots on top of the cake for decoration. (marzipan is also referred to as marchpane or almond paste)

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