Aargauer Rüeblitorte

Step 1

Set the oven to 350°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes. This ensures even baking throughout the cake.

Step 2

Butter and lightly flour a 9-inch round cake pan, coating the bottom and sides so nothing sticks, then tap out excess flour into the sink.

Step 3

Grate the carrots using the largest holes of a box grater until you have 2.5 cups of loosely packed shreds, about 500 grams total.

Step 4

Add 0.5 cup softened butter and 0.75 cup sugar to a large mixing bowl, then beat with an electric mixer on medium speed for 2–3 minutes until pale and fluffy, scraping down the sides once.

Step 5

Add the 4 eggs one at a time to the butter-sugar mixture, beating on medium speed for 20–30 seconds after each egg until incorporated.

Step 6

In a separate medium bowl, stir together 1.5 cups whole wheat flour, 0.5 cup ground almonds, 1.5 tsp baking powder, and a pinch of salt until no lumps remain.

Step 7

Pour the flour mixture into the wet ingredients and stir with a wooden spoon until just combined—do not overmix, as this toughens the cake.

Step 8

Fold in the 2.5 cups grated carrots using a rubber spatula, lifting batter from the bottom of the bowl up and over the carrots until no orange streaks remain.

Step 9

Pour the batter into the prepared 9-inch pan and smooth the top with a spatula so it sits level.

Step 10

Slide the pan into the preheated 350°F oven and bake for 35–40 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Step 11

Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely, about 30 minutes more.