The Cake Camilla is a delicious dessert suitable for a breakfast or a lunch among friends, perhaps accompanied by a cup of tea or a hot herbal tea!
Without butter and without milk, and perfect for those who are intolerant to lactose.
The cake camilla is soft and fragrant, will appeal to adults and children, the carrots give the cake a sweet and delicate flavour. Let’s see together how to prepare it in no time!
- Preparation time: 10 min
- Cooking time: 50 min
- Ready in: 1h
- 200 g carrots, peeled
- 3 eggs
- 170 g sugar
- 1 orange zest and juice
- 90 g sunflower oil
- 50 g of potato starch
- 250 g ” 00 ” flour
- 1 teaspoon baking powder for cakes (16g)
- 100 g almond flour
- Extract 1 tablespoon almond extract
- plenty of icing sugar to sprinkle
- First grind finely the carrots with a kitchen mixer and put them aside
In a bowl break the eggs and begin to beat her with the electric beater.
Add the sugar, stirring, the grated rind of the orange and its juice, then the oil, the potato starch, the flour a little at a time and the almond flour.
- We combine the carrots, finely chop, and the threads of essence of almond.
Mix well, then pour the mixture into a mold for parrozzo (half a sphere) by 24 cm greased and floured.
Bake and let cook for about 50 minutes at 165° with a convection oven, or at 175° with a static oven.
Make up and let it cool down, then remove the cake from the mold and sistemiamola upside down on the plate.
Spolverizziamo with plenty of icing sugar and is ready to be enjoyed, perhaps with a nice tea or a hot herbal tea!