Schwäbischer Rüblikuchen
Introduction to Schwäbischer Rüblikuchen
Schwäbischer Rüblikuchen, commonly known as Swabian Carrot Cake, is a delightful dessert originating from the Swabian region of Germany. This moist, aromatic cake is characterized by the earthy sweetness of carrots and a medley of spices that create a harmonious balance of flavors. Traditionally served during Easter and other festive occasions, this cake not only satisfies the sweet tooth but is also a wonderful way to incorporate nutritious carrots into your dessert repertoire.
The history of the Schwäbischer Rüblikuchen dates back to the resourceful Swabians, who incorporated available ingredients like carrots to enhance the moisture and texture of the cake. Over the years, this cake has evolved with variations including nuts and a variety of spices. Its legacy continues as a beloved cake cherished throughout Germany and beyond.
Ingredients
- Carrots - 300g, finely grated
- Flour - 250g
- Sugar - 200g
- Eggs - 4
- Ground Almonds - 100g
- Baking Powder - 1 tablespoon
- Lemon Zest - 1 teaspoon
- Cinnamon - 1 teaspoon
- Nutmeg - 1/4 teaspoon
- Salt - a pinch
- Vegetable Oil - 200ml
- Vanilla Extract - 1 teaspoon
- Icing Sugar - 100g for dusting
- Lemon Juice - a dash for icing (optional)
Preparation Instructions
Before you begin, preheat your oven to 180°C (356°F) and line a cake tin with parchment paper.
Step 1: Prepare the Carrots
Start by washing, peeling, and grating 300 grams of carrots finely. Set them aside in a large mixing bowl.
Step 2: Mix the Dry Ingredients
In a separate bowl, combine 250g of flour, 100g of ground almonds, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt. Sift these ingredients together to ensure they are evenly distributed.
Step 3: Prepare the Egg Mixture
In another bowl, beat 4 eggs together with 200g of sugar until the mixture is light and fluffy. Gradually add 200ml of vegetable oil and 1 teaspoon of vanilla extract. Continue whisking for a few more minutes.
Step 4: Combine the Mixtures
Gently fold the dry ingredients into the egg mixture a little at a time, being careful not to overmix. Finally, incorporate the grated carrots and 1 teaspoon of lemon zest into the batter.
Cooking Instructions
Pour the batter into the prepared cake tin, spreading it evenly. Place the tin in the preheated oven and bake for about 45 - 50 minutes. Check if the cake is done by inserting a skewer; it should come out clean when the cake is fully baked.
Refer to this guide on managing your cooking timer for precise timing.
Serving Suggestions
Once the Schwäbischer Rüblikuchen is baked, allow it to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Before serving, dust the top of the cake with icing sugar and a hint of lemon juice if you prefer a tangy finish.
This cake pairs beautifully with a cup of tea or coffee. It can be enjoyed as a humble snack or an elegant dessert, making it a versatile addition to your culinary collection.
For those who wish to store the cake, it remains moist and flavorful for several days when kept in an airtight container.