The Camilla cake is a delicious and very soft breakfast cake, with main ingredients being carrots and almonds. It is a larger version of the classic carrot snacks that bear this name. Since I am lactose intolerant, I have avoided dairy and made a lactose-free version. Let’s see together how to prepare it in the following recipe
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 2 cups carrots
- 1 cup almond flour (I used ground almonds)
- 7/16 cup almond milk
- 1/4 cup orange juice
- 3/4 cup sugar
- 7/16 cup sunflower oil
- 1 tbsp baking powder
- 1 orange zest
- 2 eggs
Tools
- 1 Mixer
- 1 Pan dome
Steps
Start preparing your Camilla cake by washing the carrots, peeling them, and finely chopping them. Then continue by beating the eggs with the sugar until you have a frothy and light mixture and adding the oil. Now alternate all-purpose flour and almond flour with the milk and orange juice and finally add the orange zest and baking powder. Then pour the batter you have obtained into a 9-inch dome pan that you have previously oiled and floured.
Bake in a preheated static oven for about 1 hour and 20 minutes. The Camilla cake needs this long cooking time due to its shape. As soon as the first hour has passed, do the toothpick test. If it’s ready, let it cool well in the pan and then gently turn it over onto a serving plate and decorate with powdered sugar if you wish. Your Camilla cake is ready to be enjoyed.
Saby advises…
To prepare the Camilla cake, I used a dome pan to achieve the semicircle shape. But you can use any pan, and in this case, I recommend reducing the cooking time.
