🥕 Rüblitorte (Swiss Carrot Cake)

Name: Rüblitorte (Swiss Carrot Cake)
Total time: 70 min
Yield: 10
Cuisine: Switzerland · Aargau
Ingredients: 300 g carrots, finely grated; 300 g ground almonds; 5 eggs, separated; 250 g sugar; 1 lemon, zest and juice; 2 tbsp kirsch; 100 g icing sugar, for the glaze

Origin: Switzerland · Aargau

295kcal

per serving · 100 g

295kcal

per 100 g

7 gProtein7 g / 100 g

15 gFat15 g / 100 g

32 gCarbs32 g / 100 g

Rüblitorte is a Swiss carrot cake made with finely grated carrots and ground almonds instead of flour, lifted with whipped egg whites and flavoured with lemon zest and a splash of kirsch. It bakes into a moist, nutty, light-textured cake. It is traditionally finished with a thin lemon glaze and decorated with small marzipan carrots, and served in slices with coffee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not veganbecause of: egg

Contains glutenno wheat, barley or rye in a typical recipe

Not keto32 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Tree nuts

What it is made of

carrotalmondeggsugarlemonkirsch

Recipe

10 servings70 min

Ingredients

300 g carrots, finely grated
300 g ground almonds
5 eggs, separated
250 g sugar
1 lemon, zest and juice
2 tbsp kirsch
100 g icing sugar, for the glaze

Method

Heat the oven to 180 °C and line a 26 cm springform tin.
Beat the egg yolks with the sugar until pale, then add lemon zest, 1 tbsp lemon juice and the kirsch.
Fold in the carrots and ground almonds.
Whisk the egg whites to stiff peaks and fold them gently into the batter.
Bake for 50–55 minutes until a skewer comes out clean, then cool.
Mix the icing sugar with a little lemon juice and spread thinly over the cake.

How to make it lighter

Cut 12 thinner slices instead of 10.
Skip the glaze and dust lightly with icing sugar instead.
Pair a slice with black coffee or tea rather than a sweet drink.

History

Rüblitorte is closely associated with the canton of Aargau, where it is often called Aargauer Rüeblitorte, and it is a fixture of Swiss bakeries and home baking, especially around Easter. Its flourless almond base reflects an older European tradition of nut-based tortes.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →