At last! After four straight tedious working days, I can finally breathe! Not that I am complaining about my job, but I just miss being at home and playing around my kitchen. Probably, this is just a sign that I’m getting old. Ouch!
I am actually working part-time and my working schedules are sometimes confusing. Sometimes, I work once or twice a week, then an amazing 2-week OFF right after. On some weeks I get 4 days straight work and one alternate day off in between. It’s not really the typical Monday-to-Friday, eight-to-five daily grind, but i love it!
This year, I missed Easter Sunday since I had to work. Clearly, I missed the exciting egg hunting adventure and that festive thing my mother-in-law does on her table. As per family tradition, she always prepares mouth-watering treats, from the famous Swiss easter bunny chocolates and painted hardboiled eggs to lavish carrot cakes. Unluckily, there were no left-overs so I decided to bake my own carrot cake swiss version.
CARROT CAKE SWISS VERSION
Finishing the cake is never a problem because even if Tinu and I live away from his family, he almost always eats half of the cake anyway. If it ever happens that we both won’t be able to consume the whole cake, Tinu makes it a point to bring some of it to his officemates. Sometimes (or most of the time), I feel like the housewife I always dreamed to be. LOL. Kidding aside, Tinu brings home wonderful compliments to the chef every time he gets home. Ehem! What’s the name of the chef again? Yes, he owns this kitchen!
Since Tinu was a little kid, he already loved eating carrot cake and I was able to affirm that. If that were me, I would’ve already given up everything just for a slice of a fudgy, decadent and calorie-bomb chocolate cake. Unlike me, he is not really the “chocolate cake” type of person. So today, I am making a swiss version of carrot cake. This pastry became famous in the 19th century and it had been part of the Culinary Heritage of Switzerland. Its origin is still open for debate but who cares? It still captivates the present times and everybody still enjoys it.
Here’s a tip I got from the natives of Switzerland: carrot cakes taste better as it ages. Give it like two days in the fridge and you’ll be amazed. Sounds weird but true.
That’s all for today. Gotta bake some beta carotene-rich dessert now. Be right back.
Match up the tea you serve with this delicious, super moist and decadent carrot cake.
- 24 cm springform
- 5 egg yolks
- 300 grams white sugar
- 1 tsp. orange or lemon zest
- 2-3 cups grated carrots
- 1/4 cup natural yogurt
- 300 grams hazelnuts
- 4 tbsp. flour
- 1/2 tsp. cinnamon powder
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- pinch of salt
- 5 egg whites
- 150 grams confectioner's sugar
- 2 tbsp lemon juice
Preheat your oven into 190C Degrees.
In a mixing bowl, combine egg yolks, sugar and orange zest. Using a handmixer or a machine, whisk the ingredients until smooth, creamy and the sugar's completely combined.
Slowly add the grated carrots, and using a spatula or a whisk, mix until the carrots are combined in the egg yolk mixture. Add yogurt and mix well.
Mix the ground hazelnuts, flour, cinnamon,nutmeg, baking powder and a pinch of salt into the batter.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the carrot batter.
Transfer the mixture into the 24cm springform and bake for 60 minutes. Use a toothpick or a skewer to check if the cake is completely baked. If it comes out clean, the cake is all set.
Take it out from the oven and let it completely cool.
To prepare the glaze, just simply mix the confectioner's sugar and lemon juice. Mix until you reach the desire consistency. You can always add sugar if it's too runny.
Once the cake is completely cooled, glaze the cake with the sugar-lemon mixture.
Give it like two days in the fridge and you’ll be amazed.