Torta Camilla - this juicy cake from Italy tastes irresistible
Created: 04/04/2022Updated: 04/04/2022 08:28
By: Anne Tessin
The Torta Camilla is a juicy and sweet greeting from Italy that you should bake today.
© CSP_salmas/Imago
"Come with me to Italy for a bit" - Torta Camilla is an all-purpose cake south of the Brenner Pass and you too should try this simple recipe right away.
Cake is of course not only a ritual in Germany, but also in other countries the daily piece of cake is a tradition.
In Italy, the everyday cake is the torta camilla, the Italian version of the carrot cake or carrot cake.
The succulent pastries are mainly eaten there for breakfast, but you can of course also try the simple recipe for your Easter menu.
The
Torta Camilla
tastes delicious and only requires ingredients you probably have around the house anyway.
Recipe for Torta Camilla: You need these ingredients for the Italian carrot cake
Portion: | 1 cake of 12 pieces |
|---|---|
Preparation time: | 10 mins |
Baking time: | 45 minutes |
difficulty level | easy |
300 grams of carrots
150 g wheat flour (alternative: spelled flour)
50 g cornstarch
150 g ground almonds
1 organic organs, peel and 100 ml juice
180 grams of sugar
2 packets of vanilla sugar (this is the difference to vanilla sugar)
80 grams of butter
3 eggs, size M
1 pinch of salt
1 packet of baking powder
How to bake Torta Camilla
Preheat your oven to 180 degrees top/bottom heat and grease a springform pan or line it with moistened baking paper.
Melt the butter (80g) gently and only over low heat so that it does not flake or turn brown.
Then let them cool to room temperature.
Peel the carrots (300 g) and cut them into slices.
Place the melted butter, carrot slices and orange juice (100ml) in a blender and blend until smooth.
Alternatively, you can also put the ingredients in a tall container and chop them with the hand blender.
The carrot cream should no longer contain any pieces.
Finally, briefly puree the orange peel as well.
In a bowl, beat the sugar, eggs and a pinch of salt with the hand mixer and the whisk attachment until a light-colored mass has formed that has a thick, creamy consistency.
Take your time, it can take up to 3 minutes.
Then add the dry ingredients, i.e. the ground almonds (150 g), the flour (150 g), the cornstarch (50 g) and the baking powder (1 packet) to the egg-sugar mixture and then stir in the carrot cream .
Then pour the batter into the prepared baking pan and bake the torta camilla for about 45 minutes, depending on the oven power.
Check the cake is done using the wooden skewer method.
Cake isn't done, what to do?
If the cake is not done after the specified baking time, i.e. the dough still sticks to the wooden stick test, turn the temperature of the oven down to 160 degrees, cover it with aluminum foil when it has already darkened and bake it another 10 to 20 minutes further.
Check again in between.
You can sprinkle the
Torta Camilla
with a little powdered sugar before serving and enjoy.
The cake is wonderfully moist and will keep for a few days, covered, at room temperature or in the fridge, depending on the time of year and warmth.
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