Easy grain free rueblitorte recipe
Rueblitorte is a Swiss-style carrot cake. It’s dense, moist, and delicious, perfect for special occasions — or for everyday. It’s usually topped with a simple sugar glaze and marzipan carrots, and it’s a refreshing change from the usual cream cheese frosting seen on most carrot cakes.
If you love carrot cake, you’ll love rueblitorte!
Grain free rueblitorte recipe
- Contains EGGS
- Contains NUTS
- 5 eggs, separated
- 2 grams cream of tartar
- 300 grams coconut sugar
- 5 mL vanilla extract
- 1 gram fine salt
- 350 grams almond flour
- 17 grams baking powder
- 120 mL lemon juice
- 3 grams cinnamon
- 2 grams mace
- 2 grams nutmeg
- 250 grams finely grated carrots
- 160 grams hazelnut flour
Preheat oven to 350 degrees F. Grease a 10″ springform mold and line with a circle of parchment paper.
Grate the carrots with the “fine” section of a box grater, then coat with lemon juice. Mix thoroughly, then set aside.
Separate the eggs. Beat the egg whites until stiff. Add sugar, cream of tartar, vanilla extract and salt. Continue beating while adding the yolks at low speed.
Into another bowl sift together the almond flour, hazelnut flour, cinnamon, mace, nutmeg, and baking powder. Fold in the grated carrots until well-blended. Fold in the egg mixture and mix until just combined.
Pour into springform mold and spread evenly. Bake on lower oven rack for 75 minutes.
When done. let cool 10 minutes before removing sides. Glaze if desired with a sugar glaze while the cake is still warm, then transfer to cooling rack.