Carob Cake
- 200 grams unsalted butter at room temperature
- 250 grams sugar
- 3 pieces eggs at room temperature
- 200 grams oat flour
- 100 grams carob powder
- 1 teaspoon teaspoon vanilla paste
- pinch of sea salt
- 1/2 teaspoon baking powder
- 100 grams jam of your choice for filling
- 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.
butter, sugar, eggs, flour, carob powder, vanilla paste, salt, baking powder, your choice
Taken from food52.com/recipes/41848-carob-cake (may not work)