Happy Easter to everyone celebrating, I hope you’re having a nice and relaxing weekend.
I personally really like the positive spirit of Easter and the time of the year where nature is flourishing and flowers are blossoming. In order to celebrate this holiday, I like to prepare a few traditional dishes and pastries. One of these (and my favorite) is “Rüblitorte”, a carrot cake originated from Switzerland that is also popular in the South of Germany. It is a very yummy cake, with a great texture thanks to the shredded carrots. Traditionally, it is decorated with small marzipan carrots on top. I made a few tweaks to the recipe in order to make it Vegan friendly.
- 400g shredded carrots
- Juice and zest of 1 lime
- 150ml Oil (ie. sunflower oil)
- 2 Flax seed eggs (made by grounding up two spoons of flax seeds and letting them soak in with two spoons of water, it’s a great replacement for eggs)
- 400g flour (200g gluten-free, 120g wheat, 40g rye)
- 1 Pkt. baking soda
- 1 scraped vanilla fruit (use a flat knife to cut open and scrape the insides of the vanilla fruit)
- 150g sugar
- 150g ground almonds
- 1 handful of chopped mixed nuts (ie. almonds, walnut, hazelnuts)
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 0,5 cm ground ginger
- Decoration: Small marzipan carrots and dark chocolate cake glaze
Mix the dry ingredients in a bowl and add the carrots and oil gradually while keep on stirring. Bake it at around 275 Degree Celsius for around 40 minutes. The exact time will vary depending on the height and size of your cake so I suggest checking with a small wooden spit and if nothing sticks to it when poking into the middle of the cake it is done. Let the cake cool for around an hour and then cover with the dark chocolate glaze and decorate with the marzipan carrots. Lastly, enjoy 🙂
I hope you liked my recipe and the small introduction to Southern German Easter traditions. What kind of dishes do you like to prepare yourself?