Carob & Figs Sponge

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.

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time45 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


  • 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


  1. – 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;

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