CAMILLA CAKE The Camilla cake is the cake that reminds us of the famous snacks that have been on supermarket shelves for years. This cake is extremely easy to make and especially very light, there is no butter and despite this, you will get a very soft and moist cake that stays that way for days. To prepare this cake, I used a bundt pan, but if you want to recall the classic shape of the small cakes, you should use a domed mold like this one. But now follow me into the kitchen, I’ll show you how to make the Camilla cake!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 22 cm Camilla cake
- 9 oz carrots
- 1/2 cup sunflower oil
- 2 eggs
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1 cup almond flour
- 1 pinch salt
- 2/3 cup milk
- to taste powdered sugar
Useful tools to prepare the Camilla cake
- 1 Pan
- 1 Electric whisk
- 1 Chopper
Preparation of the Camilla cake
The first thing to do to prepare the Camilla cake is to take the eggs out of the fridge, to allow them to swell properly we need to use them at room temperature.
Take the carrots, wash them, peel them and trim the ends, then weigh them and finely chop them, setting them aside to use later in the preparation of the cake.
In a bowl, break the eggs, add the sugar, and beat well until you obtain a light and frothy mixture; to check if you are on the right track, lift the whisks and the mixture that drips should settle gently without immediately sinking.
When the eggs and sugar are well beaten, continuing to beat, add the oil in a thin stream, incorporate well and proceed by adding the other ingredients.
Without stopping the whisks, first add the grated carrots, then the previously sifted flour and baking powder, thus obtaining a fairly compact mixture; now proceed by adding the almond flour and the milk in several batches until both ingredients are used up.
Take the mold, lightly grease it with the seed oil, then flour it and finally pour the cake mixture. Bake at 350°F in a static oven for about 40 minutes, always doing the toothpick test to check if it’s cooked.
Let the cake cool, when it is at room temperature, remove it from the mold and then sprinkle it with plenty of powdered sugar, and here is your Camilla cake ready to be enjoyed in all its delicate goodness!
Frequently Asked Questions
In this section, you will find the answers to the most frequently asked questions I’ve received about preparing the Camilla cake, if you don’t find what you’re looking for, don’t hesitate to write to me!
I’m lactose intolerant, how can I replace the milk?
You can easily use lactose-free milk, or alternatively, the same weight of almond milk.
How do I store the Camilla cake?
In a cake tin, well-covered, it stays soft and moist for 3/4 days.
What if I want to make single servings?
You can use the same amounts, fill a mold like this one, you will get about 12 small cakes.
What if I want to use butter instead of oil?
You can replace the 1/2 cup of seed oil provided by the recipe with 1/2 cup of melted, cooled butter.
