Craziness and possible over-ambition struck: I decided to sign up for Race for Life on the 11th June!!! I am running this race to help raise lots and lots of money for one of the most important fields of medical research – cancer. Liposarcoma, a rare soft tissue cancer, hit my family 17 years ago and decided to relapse a few times – the most recent episode of disease being the worst with metastases. Sadly, treatment options for late stages of this (and other types of) cancer are scarce – a lot more research is needed!
So please click on the following link: http://www.justgiving.com/themedicalgourmet and donate as little or as much as you want in aid of Cancer Research UK – every penny is a step closer to finding possible cures!
As for this cake – it is the final cake baked for the birthday celebrations (YAY 5/5; I made it!) – a traditional Swiss style carrot cake with a Kirsch icing. I made a gluten free version to cater for everyone’s needs by simply substituting the flour with gluten free flour – it was actually one of the most successful and praised cakes of the event! Definitely worth baking again 🙂
Swiss Rübli Torte ala Betty Bossi
250g grated carrots
1 tsp baking powder
5 eggs, yolks and whites separated
a pinch of salt
250g ground whole almonds
1 lemon, zested and juiced
250g caster sugar
250g icing sugar
- Preheat the oven to 180°C. Line a 26cm round cake tin with baking paper and grease with butter.
- Using an electric mixer, mix your egg yolks and sugar until foamy.
- Add the carrots, almonds, flour, baking powder, lemon zest and juice. Beat until well incorporated.
- In a separate bowl, beat the egg whites with the salt until stiff peaks form. Gently fold into the carrot-mixture.
- Pour your cake mixture into the prepared tin. Bake for about 45-50 minutes and let it cool completely on a wire rack.
- To make the icing, simply mix the icing sugar with water and Kirsch. Glaze the cake once cooled completely. If you have some marzipan carrots lying around, you can use them to decorate your cake.