The carrot, almond, and orange cake known as the Camilla cake is delicious, sweet enough with a crunchy note given by the almonds in the batter, a moist and soft cake ideal for breakfast or snack.
It derives from the usual Camillas in the shape of a small dome very delicious and sold in all pastry shops but making it at home is really simple and you’ll be rewarded with many compliments.
A cake that keeps for days under a glass dome or inside a tin box as our grandmothers did.
Below I leave you other sweet recipes with carrots and then right after the photo let’s find out how to prepare the carrot, almond, and orange cake!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for carrot, almond, and orange cake
- 9 oz carrots
- 0.9 cup cornstarch
- 0.35 cup all-purpose flour
- 1 packet baking powder
- 7 oz blanched almonds
- 2 tbsp butter
- 3 eggs (large)
- 0.75 cup sugar
- 1 pinch salt
- 1 orange
Tools
- 1 Citrus juicer
- 1 Electric whisk
- 1 Sieve
- 1 Bowl
- 1 Cake pan springform, 9.5 inches
Preparation of carrot, almond, and orange cake
To prepare the carrot, almond, and orange cake, first remove the peel from the orange and squeeze the juice, set aside.
Separate the egg yolks from the whites, beat the whites with half of the sugar until stiff peaks form.
In a bowl, place the yolks, the remaining sugar, the juice, the orange zest, and the melted butter and beat until it becomes frothy.
Sift the flour with the cornstarch and baking powder.
Finely grate the carrots.
Finely chop the almonds with the help of a food processor or a mixer.
Gently fold the grated carrots, half of the ground almonds, and the sifted flour mixture into the yolks using a spatula.
Remember to fold everything gently and a little at a time, then also add the previously beaten egg whites and mix everything.
Preheat the oven to 350°F in static mode.
Butter a 9.5-inch springform pan and sprinkle it with the remaining chopped almonds.
Gently pour the mixture and bake the carrot, almond, and orange cake for at least 40 minutes.
Before removing it from the oven, do the toothpick test; if it comes out dry, you can take the cake out and let it cool before removing it from the mold.
Before serving, sprinkle generously with powdered sugar.
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How to store the Camilla cake
You can keep the Camilla cake under a glass dome for 3 or 4 days.
If you want, you can also freeze it divided into portions.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
