ReceptnaptárCarob Cake
Carob is the natural, slightly sweet, caffeine-free relative of cocoa. The cake is soft and almondy, and the chocolate glaze is glossy. Old recipes used grated carob pods; today ready-made carob flour is available in health-food shops, which is much simpler.
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Ingredients
Method
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- Preheat the oven to 170 °C (155 °C fan). Grease a 24 cm cake tin with butter and dust it with breadcrumbs.
- Beat the egg yolks with half of the sugar with a food processor until fluffy (about 5 minutes). Add the carob flour, almonds, baking powder and cloves.
- Beat the egg whites with the salt to stiff peaks, gradually adding the remaining sugar. Gently fold the foam into the batter in two batches.
- Pour the batter into the tin, smooth the top and bake at 170 °C for 35-40 minutes until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a rack.
- Heat the cream, pour it over the chopped chocolate and stir until smooth. Pour it over the cooled cake slightly cooled, and refrigerate for 20 minutes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- You can buy carob flour in health-food and organic shops.
- Fold the batter gently so it stays airy.
- Carob is naturally sweet, so a little less sugar is enough.
- It is gluten-free if you check the baking powder.
Frequently asked questions
Can it be replaced with cocoa?
Yes, but carob is milder and less bitter.
How long does it keep?
In the fridge for 4 days.
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