After making potica for New Year, I was left with some ground carob and I wasn’t sure what else could I turn it into. Some weeks had passed by and I still hadn’t found any recipe I’d really like, so I decided to follow my instincts and bake a carob cake. In case the result would be satisfactory, I measured all the ingredients very precisely and wrote them down on a paper. And guess what: the cake was marvelous. I can’t wait to bake it again, and in the meantime I’d like to share with you my recipe.

CAROB CAKE WITH CHOCOLATE TOPPING
(baking tin: 26x18cm)

Ingredients:
120g all-purpose flour
120g carob meal (ground carob)
200g plain yogurt
4 large eggs (gross weight: 290g), separated
100g blond cane sugar
10g baking powder
1/2 tsp baking soda
3 small apples
juice of half a lemon
1/2 tsp ground cinnamon
little butter for the baking tin
200g chocolate (I used one with 50% cocoa)

Preparation:
1. Using an electric mixer, beat the egg whites till they form soft peaks and keep them in the fridge.
2. Peel the apples, grate them and mix with lemon juice and ground cinnamon. Keep aside.
3. Beat the egg yolks with sugar until pale in color, then add yogurt, flour (previously mixed with baking powder and soda), ground carob and grated apples.
4. Finally, stir in the egg whites very gently and pour the batter into the buttered baking tin, lined with parchment paper. Place it in the oven, preheated at 180ªC and bake for approximately 30 minutes. Using a toothpick or a wooden skewer, check if the cake is done.
5. Let it sit for a few minutes outside oven, then flip it on a metal rack and let cool completely.
6. Melt the chocolate over double boiler and top the cake with it. Once the chocolate hardens, cut the cake in squares and enjoy with a cup of coffee or tea.

The cake was incredibly moist and as light as breeze. Covered with aluminum foil and stored at room temperature, it keeps well for at least 2 days (maybe even more, but we’ve finished it by the end of day 2). If you’re looking for a bit different cake recipe without using fat, this recipe is a keeper!