Yes, I am also a fanatic of Camille.
Turning between blogs de cuisine, in fact, I see that we are trying the same thing: match the legendary round cakes that have been fed generations of hungry puppets as well as parents of a sweet tooth, I first. Matching quell'impasto moist, firm, soft and perfumed has become almost an obsession, just enough to turn the blog to realize this. Ma. How they did it? I do not, frankly. I made many versions of carrot cake, all good, of course, but from here to say that they were Camille, there goes, is like saying that any cream hazelnut spread Nutella is the same is not true, there are some good, yes, but most will not sustain the comparison.
I have to say instead of the carrot cake things go better off: as for me, although I would not have come as Camille, try all the versions are good, but soft and moist consistent, as I like, I hate fluffy and chewy dough of eggs mounted model sponge cake or pasta Genovese: I prefer the mixes of heavy and moist cakes, apple pies, the pies. And this category my carrot cake, which are a mix of various recipes read here and there and to my taste .
We then place this version of carrot cake, the last in order of execution, which is a simple "four quarters" in the form of pie instead of cake!
I like it very much!
CARROT AND ALMOND CAKE
INGREDIENTS:
200 grams of grated carrots
100 gr chopped almonds and reduced to powder
150 g butter, melted but not hot
150 grams of sugar
150 grams of flour (of which one third, ie 50 g, wheat starch, flour, or use the already mixed with wheat starch cake)
3 eggs (which on average makes 150 gr, toh, that combination ..;-)
grated rind of one lemon
2 teaspoons baking
ENFORCEMENT
Beat eggs with sugar, then add the lemon rind, butter, the flour, baking powder, carrots and almonds ( I put the ingredients one by one in the robot and I run for a few minutes). Grease a cake tin. Bake at 180 degrees for 30-40 minutes (depending on diameter, height, and then, of the cake: Do the toothpick test)
Once cooled, sprinkle, if you piace, di zucchero a velo.
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