Winter dishes (IV)
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!
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this is excellent
my local health food store sells carob powder, so i could give it a go when next i make a chocolate cake – your icing looks impressive too; i can never be bothered for that final touch
looks so yummy
Thanks. It really is yummy. Best cake I’ve had in quite a while.
Maja, what kind of baking powder do you buy and where? I wanted to experiment and make a cake, but in Mercator they only sell kvas in pills… is there anything like baking powder in real powder?
Hi Susana,
kvas (fresh or dry) is more appropriate for baking breads and such. You will find baking powder (=pecilni prašek) around shelves with vanilla sugar, gelatin sheets, pudding powder… (at least in Mercator). They sell it in small parcels (=sobres) and if I’m not mistaken, the most common mark is called Regina.
You can even combine baking powder with baking soda which you will certainly find on the same shelf. It’s a small plastic container of blue color with white cap. Soda makes cake’s texture even lighter but if you only want to use baking powder, that’s fine.
I hope this helps!
Hi Maja!
I’ll start the experiment-bizcocho this morning 
Thanks, I found it!
[...] cold, one can’t help himself but get hungry all the time! I’ve posted about my winter dishes before already, and here I have another one for you. I was alone for lunch yesterday and made [...]