5    Eggs; separated

    275 g  Sugar

      1    Lemon; juice

      2    Lemons; zest, grated

    250 g  Almonds; ground

    300 g  Carrots; finely grated

     75 g  Cornflour

      1 pn Cinnamon; ground

      1 pn Cloves; ground

     10 g  Baking powder

    1/2 dl Kirsch

      1 pn Salt

           - for glazing
     50 g  Apricot jelly

           Fondant icing
           Marzipan carrots
  (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
  200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

  The Story:
  The cultivation of vegetables in Aargau is one of the main reasons for the
  existence of a thriving canning/bottling industry. In this area, the carrot
  is the Queen of all vegetables and it has attributes which allow it to be
  used everywhere, even in desserts.
  This carrot cake is now a Swiss classic, its reputation having been
  extended long ago far beyond the borders of the canton. Some maintain that
  the cake is better two days after baking as the carrots keep it moist.
  The Recipe:
  Beat together the egg yolks, sugar, lemon juice and lemon zest, until
  light.
  Add the finely grated carrots and the almonds.
  Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add
  the kirsch.
  Mix or beat until smooth.
  Beat the egg whites until stiff and carefully fold in.
  Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mixture
  into the tin.
  Bake in the oven for 50 ... 60 minutes at 180 oC.
  When cooked, brush the cake with a hot apricot glaze and thin fondant
  icing. Decorate with small marzipan carrots.
  Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
  Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)