Aargauer Rüeblitorte – Carrot Cake

by Scholastica Joycors - The Culinary Bard

photo by MyLinda Butterworth - Trial by Fire 2014

Rüeblitorte is typical of the canton of Aargau in Switzerland. Aargauer Rüeblitorte, is light and airy, made with ground almonds, and topped with simply powdered sugar or jam, and decorated with marzipan carrots.  This is the recipe I used to win Trial by Fire many years ago and beyond being yummy it is also gluten free.This recipe hails from the Aargau region of northern Switzerland, and is very similar in style to the Tarta de Santiago.

Tarta de Santiago, or “St. James’ cake” has its roots in medieval Spain, this classic dessert hails from the Galicia region in the pilgrimage town of Santiago.  It’s really light, thanks to an egg base and devoid of butter, cream and even flour. (Chrissy 2018)

According to food historians, the modern carrot cake most likely descended from Medieval carrot puddings enjoyed by people in Europe. Historic evidence suggests Arab cooks of the tenth century made a bread pudding using carrots, which would explain why a medieval almond cake with carrots would be almost pudding like in texture.

Carrot Pudding Recipe: 10th Century Arabia

Choose fresh tender and sweet carrots. Peel them and thinly slice them crosswise. For each pound of honey use 3 pounds of these carrots. Boil the honey and remove its froth. Pound the carrot in a stone mortar. Set a clean copper cauldron with a rounded bottom on a trivet on the fire, and put in it the skimmed honey and carrots. Cook the mixture on medium fire until the carrots fall apart. Add walnut oil to the pot. For each pound of homey used add 2/3 cup of oil. Pistachio oil will be the best for it, but you can also use fresh oil of almond or sesame. Add the oil before the honey starts to thicken. However you do not need to stir the pot. You only scrape the bottom gently when mixture starts to thicken to prevent it from sticking to it. To check for doneness, use a stick or a spoon to see whether the pudding is thick enough or not yet. When pudding becomes thick, put the pot down, and spread the dessert on a copper platter. Set it aside to cool down before serving. It will be firm and delicious.” (Sayyar al-Warraq )

Aargauer Rüeblitorte (Carrot Cake)

This is a traditional Swiss recipe for a classic carrot cake made with ground almonds and flavored with lemon juice, lemon zest and Kirschwasser

Ingredients:

3 cups ground almonds (or a mix of ground almonds and hazelnuts)

2 ¾ cups carrots, finely grated

1 ¼ cups sugar

2 Tablespoons vanilla sugar

4 eggs, separated

1 tsp ground cinnamon

juice of 1/2 lemon

freshly-grated zest of 1/2 lemon

½ cup plain flour (for gluten free replace with cornstarch or rice flour)

1 tsp baking powder

pinch of salt

1 tbsp Kirschwasser (optional, I used cherry juice)

4 marzipan carrots, for topping

apricot jam, for topping

INSTRUCTIONS:

1. Preheat oven to 350° F and grease and flour a springform cake pan.

2. In a bowl, beat together the egg yolks with the sugar until pale and creamy. Add the carrots, lemon zest, lemon juice, salt, plain flour (sifted), baking powder and cinnamon then mix until thoroughly incorporated.

3. Add the egg whites to a clean and dry bowl then beat until stiff. Fold the egg whites lightly into the carrot mixture then turn the mixture into a grease and floured springform cake tin.

4. Bake for about 60 minutes, or until golden brown and cooked through (a skewer inserted into the cake will emerge cleanly).

5. Allow to cool in the pan for 5 minutes then turn out onto a wire rack.

6. When cooled spread the top with apricot jam. Sprinkle with icing sugar then arrange the marzipan carrots decoratively on top before setting aside to cool completely. Slice into wedges and serve.

Bibliography:

Vegetables for Dessert: Aargauer Ruebilitorte, or Swiss Carrot Cake. May 18, 2103 by Chrissy http://thehungarybuddha.com/2013/05/18/vegetables-for-dessert-aargauer-rueblitorte-or-swiss-carrot-cake/

The Book of Cookery preparing Salubrious Foods and Delectable Dishes extracted from Medical Books and told by Proficient Cooks and the Wise by Ibn Sayyar al-Warraq .

©2021 MyLinda Butterworth (scholastica.ppa@gmail.com) This article first appeared in The Yeoman-February 2021.

Permission is granted for republication in SCA-related publications, provided the author is credited and receives a copy.