TORTA CAMILLA

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

TORTA CAMILLA

INGREDIENTS

  • 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

PROCEEDINGS

  1. First grind finely the carrots with a kitchen mixer and put them asidePer prima cosa tritiamo finemente le carote con un mixer da cucina e mettiamole da parte
  2. 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.In una ciotola rompiamo le uova ed iniziamo a sbatterle con le fruste elettriche. Aggiungiamo lo zucchero sempre mescolando, la scorza grattugiata dell'arancia e il suo succo, poi l'olio, la fecola di patate, la farina poca alla volta e la farina di mandorle.
  3. We combine the carrots, finely chop, and the threads of essence of almond.Uniamo le carote tritate finemente e la filetta di essenza di mandorla.
  4. 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.Mescoliamo bene, poi versiamo l'impasto in uno stampo per parrozzo (mezza sfera) da 24 cm, già unto e infarinato. Inforniamo e lasciamo cuocere per 50 minuti circa a 165° con forno ventilato oppure a 175° con forno statico.
  5. 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! Sforniamo e lasciamo raffreddare, poi togliamo la torta dallo stampo e sistemiamola capovolta sul piatto da portata. Spolverizziamo con abbondante zucchero a velo ed è subito pronta per essere gustata, magari con un bel tè o una tisana calda!