Camille are the mini cakes of my childhood. Mum has always been picky when it came to food. In our home, we didn’t have a lot of sugary things to choose from as a snack – mostly, we got yoghurt or fruit. Sometimes, though, she’d buy some lovely little cakes made with almond meal, grated carrots and orange. I loved them. These are my attempt at reproducing them at home, years later, in a moment of nostalgia.
Camille (Almond Carrot Mini Cakes)
makes 12 small cakes
90 g caster sugar
40 g ground blanched almonds
100 g grated carrots
Grated zest of half unwaxed orange
25 ml mild extra virgin olive oil
20 ml whole milk
15 ml freshly squeezed orange juice
120 g plain cake flour, sifted
2 tsp baking powder
Preheat the oven to 180°C/350°F.
Beat the eggs with the sugar until they become airy and pale yellow. Stir in the carrots, almonds, orange zest and the oil whisked with the milk and orange juice. Finally, add the flour and baking powder and stir until you have a smooth batter.
Grease two 6-muffin tins or one 12-muffin tin. Fill the moulds halfway, then bake for 15-20 minutes, until puffy and deep golden. Run a toothpick in the middle of a cake to test for doneness. Remove from the oven and allow to cool in the tin for five minutes, then unmould and transfer them to a rack so they can cool completely.