Camilla cake

Ingredients for 1 servings:

• 200 g carrot(s), peeled and cleaned
• 1 orange(s), untreated
• 40 ml sunflower oil or rapeseed oil
• 20 g almonds, ground
• 80 g sugar
• 1 packet of Bourbon vanilla sugar
• 180 g spelt flour
• ½ pack of cream of tartar baking powder
• n. B. Marzipan carrots
• some powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours 40 minutes; Total time approx. 7 hours 10 minutes

Italian carrot cake

Rinse, dry, and grate the peeled and trimmed carrots. This is quickest done in a food processor. Rinse the orange under hot water and dry it. Finely grate the zest, then halve the orange and squeeze out the juice. In a medium bowl, combine the grated carrots, orange zest, orange juice, and sunflower or rapeseed oil. Then add the ground almonds, sugar, bourbon vanilla sugar, spelt flour, and cream of tartar and mix everything well with an electric mixer. Grease a springform pan with a little sunflower or rapeseed oil and spread the batter evenly, smoothing it out. Bake the Torta Camilla in a preheated oven at 180°C (fan oven) on the middle rack for about 40 minutes. Then remove from the oven, let it cool slightly, and decorate with marzipan carrots, if desired. Dust with powdered sugar before serving.