While learning about healthy choices, by reading, talking to practitioners and friends, I came across carob as a new ingredient. I loved it from the very start and as carob was another way of having chocolate (that is how I saw it) I had to come up with a cake recipe. At this time we didn’t have a strong network of bloggers and finding recipes was sometimes a struggle. One would rely on books or, if you were lucky as I was, a dear friend could give you a recipe that you would adore. It stayed all these years in my recipe book, waiting for this moment to shine! It’s a wonderfully moist and comforting cake. Carob has magical ways to make you fell healthy and at the same time to be part of this sweet and delicious cake. —Jasmina Gajic
unsalted butter at room temperature
eggs at room temperature
teaspoon vanilla paste
pinch of sea salt
jam of your choice for filling
In This Recipe
Whisk the butter and sugar until pale and fluffy (hand or stand mixer will do the same job). In a different bowl whisk lightly the eggs and add milk into it. Reduce the speed on your mixer while adding the egg and milk mixture. Once all is well combined add carob and on the end add flours and baking powder, spoon by spoon. Keep the speed of your mixer on low. Mix just until combined and poor into a lined 6″ baking tin.
Bake on 180C for an hour or until done (sometimes I find that I need more time to bake this cake, additional 10 minutes or so). Use the cake tester to make sure the cake is done.
Cool the cake on a cooling rack before cutting in two layers. Spread the jam onto the first layer and cover with the second layer. I never keep this cake in a fridge (but it can be done). It just changes taste a bit and I prefer when it’s nice and soft and on room temperature. The good thing in our case is that it never last for too long so room temperature is ok. Dust with icing sugar and slice into thin pieces as it is a very rich cake.