This excellent Camilla cake can be enjoyed for breakfast or a snack with a cup of tea or milk but also as a birthday cake.
- 250 g net of carrots
- 80 g of seed oil
- 100 g of orange juice
- ¼ of the grated rind of an orange
- 140 g of whole eggs
- 220 g of icing sugar
- 100 g of almond flour
- 200 g of flour
- 16 g of baking powder (one sachet)
- a pinch of salt
- powdered sugar to taste
- Peel the carrots, cut them into small pieces and put them in a powerful mixer with the oil and the orange juice.
- Blend until you get a smooth and creamy consistency. From time to time, while blending, remove the mixture from the inside edges of the mixer and return it to the bottom so that it is blended well.
- In a bowl with an electric mixer, or in a planetary mixer with a whisk, pour the sugar, eggs and grated orange zest. Whip for at least 5 minutes, until the mixture is very frothy.
- Add the almond flour and continue to mix with the electric whisk.
- Also add the carrot mixture, previously blended, and continue to mix with the whisk.
- Sift the flour and baking powder into the dough to prevent lumps from forming.
- Always mix with the help of an electric whisk until a homogeneous mixture is obtained.
- Grease a 22cm diameter skullcap mold with the release spray, or with butter and flour.
- Pour the mixture into the zuccotto mold and bake in a preheated static oven at 175° for 65-70 minutes on the first shelf below. Do the cooking test with a toothpick and then take the cake out of the oven.
- Turn the cake upside down when it is still warm, but not too hot, so it will come off the mold easily, arrange it on a serving plate and dust it with icing sugar.