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Many years ago we moved to New Zealand, looking for new and bright adventures. A new start included everything being new to us. New country to explore, new people to meet, new jobs to start, and new life experiences! Perfect you would say! Except, there was one thing quite old and ruined in this perfect new world of ours, and that was the first house we decided to buy. The house we laid our yes on was neglected and unloved but we were young and enthusiastic back then and thus we thought it should be ours! We thought to fix it and live happily in it for many years to come.

We started with a rather impressive group of builders, but once some walls were removed, French door opened and bathroom and kitchen nicely done, we thought that it was a good time for us to move in! We knew that the walls needed to be done, and a few more jobs on top of that, but thought that we could do it! And we did! The house looked magnificent, at least to us, but peeling five layers of wall paper and a few other jobs were more than we could handle. After just a few weeks of living in the unfinished house we experienced such changes with our health that I had no other choice but to react the only way I knew – we changed our diet completely! All delicatessens and as you can imagine a lot of processed food was thrown in the bin and a new batch of greens (fresh and organic), found its way to our kitchen. So at least we had  healthy food on the menu every day and long walks along the beach (in-between house needing to be finished).

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Now when I think about it, I am partially thankful to that experience as eating well is always a good choice. At the same time we could have done without the stress of poisoning our bodies I guess. As I said in the beginning of this story, being young and enthusiastic…can do more damage than good sometimes.

It took us almost a year to finish renovating the house. We lived another two years in it before moving across the world –  again.

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 feel healthy and at the same time to be part of this sweet and delicious cake. It’s a Mediterranean tree and although it grows mostly along the Adriatic sea (I am referring to my background otherwise you’ll find carob in many other countries) if you go for a walk in one of Belgrade’s park called Topcider you will be pleasantly surprised by many carob trees! The park ground is literally covered with carob legumes at the  beginning of May, which is also a spring season.

According to some previous knowledge and recent google research – carob is rich with proteins, magnesium, calcium, iron and a whole list of vitamins like, A,B, B2, B3 and D. It found its way to the medicine as well, so as I told you – healthy and sweet. It has 40% of sugar! So let’s get back to the cake!

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Carob cake

200 gr unsalted butter at room temperature

250 gr sugar

3 eggs at room temperature

100 ml milk at room temperature

200 gr oat flour

50 gr plain flour

100 gr carob powder

1 teaspoon vanilla paste

pinch of sea salt

1/2 teaspoon baking powder

100 gr jam of your choice for filling (I used strawberry jam as this is the most popular in our household, plus I believe that it’s matches this cake perfectly).

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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.

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