The Camilla cake is a delightful pantry cake made with carrots, orange and almonds, soft and easy to make.
It’s tender and delicate, wholesome and fragrant, with a moist and soft texture — a simple lactose-free comfort cake, perfect for breakfast, snack or as a dessert for both young and old.
Read how to make the Camilla cake with the simple recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 8Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz carrots (about 2 1/4 cups grated)
- 3 eggs
- 1 2/3 cups powdered sugar (+ extra for dusting the cake)
- 1 1/4 cups all-purpose flour
- 6 tbsp potato starch
- 1 cup almond flour (or finely ground blanched almonds)
- 1/3 cup vegetable oil
- 1/3 cup orange juice
- orange zest (from half an orange)
- Half vanilla bean (seeds)
- 1 packet baking powder
Preparation of the Camilla cake
Peel the carrots, cut them into pieces and chop them in a food processor.
Add the vegetable oil and orange juice and blend again until you obtain a smooth, homogeneous purée.Beat the eggs with the powdered sugar, the seeds from half a vanilla bean and the grated zest of half an orange using electric beaters until the mixture is light and fluffy, then add the almond flour (or the finely chopped blanched almonds) and the carrot purée.
Also add the sifted potato starch, the flour and the baking powder.Grease and flour a 9-inch (22 cm) springform pan and pour in the prepared batter.
Bake in a preheated conventional oven at 356°F for about 45 minutes, checking doneness with a wooden skewer: the skewer should come out dry when the cake is fully baked.
Remove from the oven, let cool completely in the pan and then transfer your Camilla cake to a serving plate.
Decorate as desired with powdered sugar and serve.
Notes
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