The CAMILLA CAKE is a soft, tender, fragrant dessert, made without butter and lactose-free, named after the famous snack loved by children. Its distinctive feature is its main ingredient, carrots, which give the cake its unmistakable color, making it cheerful and indulgent. Because of its deliciousness it can be served on many occasions, from a dessert at the end of a meal to breakfast or a tasty snack.
The cake is simple to prepare, especially if you follow the photo-recipe or the video below. The real secret of this dessert lies in the lightness and aroma of the batter, perfected by three elements: the already mentioned carrots, the orange juice and the almonds, which add a particularly refined note. As soon as it comes out of the oven, before serving, don’t forget to dust it with plenty of powdered sugar: it will be the final touch for a cake that will stay in your heart.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 402.32 (Kcal)
- Carbohydrates 51.73 (g) of which sugars 30.87 (g)
- Proteins 8.39 (g)
- Fat 19.28 (g) of which saturated 1.86 (g)of which unsaturated 9.86 (g)
- Fibers 2.79 (g)
- Sodium 50.52 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups carrots (net weight after peeling)
- 3.4 fl oz orange juice
- 6 tbsp sunflower seed oil
- 3 eggs (medium, at room temperature)
- 1 cup granulated sugar
- orange zest
- 2/3 cup blanched almonds
- 1 2/3 cups all-purpose flour
- 1 packet baking powder
FOR THE CAMILLA CAKE YOU WILL NEED
- 1 Pan for 8 2/3-inch zuccotto pan
- 1 Food processor
- 1 Bowl
- Electric hand mixer
- 1 Sieve
- 1 Spatula
PREPARATION CAMILLA CAKE
The preparation of the CAMILLA CAKE is very easy.
Peel the carrots until you have 250 g net (about 2 1/4 cups). Slice them and place them in the food processor with the orange juice and the sunflower seed oil. Blend everything until you obtain a fairly smooth, homogeneous cream. Set aside.
Toast the blanched almonds in the oven at 356°F (180°C) for 10 minutes and as soon as they begin to release oils remove them from the oven and let them cool. Then transfer them to the food processor and pulse briefly until you obtain a fine almond meal.
In a bowl place the eggs, the orange zest and the sugar. Whip everything for 10 minutes until you obtain a light and fluffy mixture. Add the almond meal and fold it in. Then add the carrot cream and incorporate it well.
Finally add the sifted flour and baking powder and, using a spatula, gently fold everything together.
Grease and flour an 8 2/3-inch zuccotto pan and fill it with the batter. If you don’t have a zuccotto pan you can use a regular round cake pan.
Bake the Camilla cake in a preheated conventional oven at 347°F (175°C) for 65-70 minutes. Because it is very moist, check doneness with the classic toothpick test.
If before the end of baking you see that the surface is browning too much, cover it with parchment paper.
When baked, remove the Camilla cake from the oven and let it cool slightly. Then unmold it and place it on a serving plate.
