Camilla Cake: A Delicious Carrot Dessert…
Camilla cake is a fluffy, fragrant cake that is perfect for any occasion. This cake, inspired by the famous snacks, features carrots, which make it moist and delicious, and almonds, which give it a crunchy note and an unmistakable flavor. It is a recipe that combines simplicity and taste, ideal for a nutritious breakfast, a mouth-watering snack or a light dessert.
Ingredients :
- 300g (10.5 oz or about 2 1/2 cups) carrots, grated
- 200g (7 oz or 1 2/3 cups) all-purpose flour
- 100g (3.5 oz or 1 cup) almond flour
- 180g (6.3 oz or 3/4 cup + 2 tablespoons) sugar
- 3 eggs
- 100ml (3.4 fl oz or 1/3 cup + 1 tablespoon) vegetable oil
- 1 packet (about 2 teaspoons) baking powder
- 1 pinch of salt
- Zest of 1 orange
- Juice of 1/2 orange
How to prepare Camilla Cake:
- First, let’s take care of the carrots. Wash them thoroughly under running water to remove all traces of soil. Peel the carrots using a vegetable peeler and cut them into small pieces. Put the carrot pieces in a blender and blend them until they are finely pureed. If you do not have a blender, you can grate them with a fine-mesh grater, although it will take a little longer.
- If you do not have almond flour, you can easily make it at home. Take peeled almonds and blend them to a fine powder. Be careful not to blend too long to prevent them from releasing oil and becoming a paste.
- In a large bowl, break the eggs and add the sugar. Use an electric beater to whisk the mixture until it becomes light and fluffy. This step is crucial to making a fluffy, well-risen cake. The key is to whip for a long time, at least for 5 to 7 minutes, so that the eggs incorporate air.
- Add the seed oil to the egg and sugar mixture, continuing to mix with the beater at low speed. At this point, sift the 00 flour and baking powder and incorporate them into the mixture a little at a time, stirring with a spatula in movements from the bottom to the top so as not to disassemble the mixture.
- Also combine the almond flour and a pinch of salt. Mix well to combine all the ingredients, being careful not to form lumps.
- Add the carrot puree to the mixture and mix well with a spatula. Also add the grated zest and juice of the orange, which will give a fresh and delicious flavor to the cake. Continue stirring until all the ingredients are well incorporated.
- Preheat the oven to 180°C (350°F). Butter and flour a 24-cm-diameter baking pan (or use parchment paper to line the bottom and sides). Pour the batter into the pan and level the surface with a spatula.
- Bake the cake in the preheated oven and bake for about 40-45 minutes. To check the baking, do the toothpick test: stick a toothpick in the center of the cake, and if it comes out clean, the cake is ready. If it comes out with dough residue, continue baking for another 5 minutes and repeat the test.
- Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you wish, you can sprinkle the surface with powdered sugar before serving.
Bon Appétit!
