ReceptnaptárRogač kolač (carob flour chocolatey traybake)
The carob is a traditional tree of the Dalmatian islands and the Mediterranean, and its flour is a naturally sweet ingredient reminiscent of cocoa. Rogač kolač is a dark, lightly caramelly mixed-batter cake that needs only a little honey. Walnuts go on top, and it is ready in three quarters of an hour. It is a light, less sweet choice for coffee or an afternoon snack.
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Ingredients
Method
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- Preheat the oven to 175 °C and line a 20×20 cm tin.
- Whisk the eggs with the honey until fluffy and add the yogurt and oil.
- Stir in both flours, the baking powder and bicarbonate of soda.
- Spread in the tin, sprinkle with walnuts and bake for 25-30 minutes.
- Slice once cool; it keeps 4 days (carob is naturally sweet, so a little honey is enough).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Sift the carob flour, because it clumps easily.
- Do not overbake the cake, because carob dries it out quickly and the cake turns dry.
- As the flour is sweet in itself, do not add more honey until you have tasted the batter.
Frequently asked questions
Where can I buy carob flour?
In health food shops and on the free-from shelves of larger supermarkets. Cocoa can be used instead, in which case more honey is needed.
Is it gluten-free?
Carob flour is, but this recipe is made with wheat flour. It can be made with a gluten-free flour blend, and the cake will be a little more crumbly.
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