Ingredients: (Baking form, 24 cm ø), ½ lemon (untreated), 350 g carrots (raw, grated), a pinch of cinnamon, 6 eggs, 300 g sugar, 1 dash salt,1 dash cinnamon,200 g hazelnuts (grated),115 g white flour,1 tspn bakingpowder, Glaze: 200 g powdered sugar, 1 tbsp lemon juice, 1 tbsp water Preparation: Grease the baking form and pre-heat the oven to 180° C (355° F). Squeeze the juice out of the lemon and scrape off a bit of its peel. Grate the carrots and mix them with the lemon juice, grated lemon peel and the cinnamon. Separate the egg yolks from the egg whites. Beat the egg yolks until they are fluffy. Add the sugar, blend in a dash of salt and the cinnamon. Add the grated carrots and the hazelnuts. Mix everything well. Add the flour and mix. Beat the egg whites until they are fluffy and stiff. Add the egg whites and blend together. Place the finished carrot cake dough in the baking form and bake at 180° C (355° F) for 50 – 60 minutes. After you take the cake out of the oven, let it cool.

We’ve been inspired by the market atmosphere for over 35 years. The first Marché Restaurant opened in Stuttgart in 1983: “We are opening our new restaurant on Wednesday, November 2. It’s called Marché and it’s on Königstrasse. It’s more than a restaurant. It’s a restaurant world.”

Hand-kneaded with love: flour, yeast, salt and water – it’s all we need to make our dough. We add fresh herbs, seeds, nuts or grated vegetables depending on the season and recipe. As in times gone by, our bakers in the open bakery are extremely enthusiastic about their work. Our guests are invited to watch how the dough rises in transparent fermenting cabinets before being transferred to a hot oven, where they are baked until crispy and golden brown.

Mmm, smells good!

For our easy bread recipe, you will need the following ingredients in the following ratio:

100% flour

70% water

1-2% salt

1-2% yeast

+20% special ingredient such as herbs, grated seasonal vegetables or seeds

Ingredients (makes 12):

• 250 ml lukewarm water
• 100 ml sour cream
• 1 egg
• 1 bunch fresh wild garlic (approx. 50 g)
• 650 g flour
• 150 g butter
• 42 g fresh yeast
• 1 tsp salt

Method:

Cut the fresh wild garlic into strips and place in a bowl with the other ingredients. Knead the mixture evenly by hand or using a mixer until the dough pulls away from the sides of the bowl. Shape the kneaded dough into a ball, cover and leave to rest in a warm place for approx. 30 minutes until the dough has doubled in size.

Split the dough into equal-sized portions and shape into round balls. Score the top of each ball twice with a knife. Whisk the egg and brush it onto the dough balls, then leave to rest for another 30 minutes (if the balls become dry, brush them with egg again). Bake in an oven preheated to 185 degrees Celsius for 30-40 minutes.