Carob is an incredible fruit which grows in the south Mediterranean area.
From the processing of its pulp, you obtain a fine powder similar to cocoa powder. It is a concentrate of nutrients and its taste is, indeed, close to that of cocoa. For this reason, it is often used as a “surrogate” to cut fats and calories.
The harvest of carobs happens during the last weeks of August.
Carob powder represents a sustainable alternative to cocoa as it grows in all southern Europe.
Ingredients
- 200 gwhite spelt flour (or type 0 flour)
- 180 glight muscovado brown sugar
- 150 mlsunflower oil (cold pressed)
- 20 gcarob powder
- 10 gbaking powder
- 4eggs
- 1lemon (zest only)
- q.s.fresh figs
- q.s.honey
Preparation
– put the eggs and the sugar into a large bowl or planetary mixer;
– whisk for about 15 minutes till you get a voluminous smooth cream;
– sift the flour and the baking powder onto the egg cream, and mix gently with a rotary movement from the bottom to the top of the bowl;
– pour the oil and mix gently till it gets completely absorbed;
– add the grated lemon zest and mix well;
– pour half of the mixture onto a greased ring cake baking tray of 22 cm diameter;
– add the carob powder to the remaining mixture and mix well;
– pour it onto the layer you have poured onto the baking tray previously;
– bake at 180 degrees for about 40/45 minutes;
– as soon as the cake is ready (check with a toothpick that it is also cooked internally, otherwise continue cooking), take it out of the oven and let it cool;
– place it on a wire rack to let it cool completely;
– remove the cake from the pan and spread some honey on top;
– slice the figs into thin wedges and top the cake with them;
– dust with some icing sugar;
