Carob Fudge Cake
This week’s recipe is for Carob Fudge Cake, an absolutely delicious cake worthy of any birthday or other special occasion. While carob is thought by some to be a chocolate substitute I like to think of it as something different as the taste is not really that similar, especially if you are a chocolate lover. However, carob is lovely in its own right and many people actually prefer it to chocolate.
This two-tiered carob cake is light in texture without the use of eggs. The cakes light texture is due to the sour milk. Filled and iced with Carob Vienna Icing, it is an irresistible dessert.
6-7 tablespoons (125 g) butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla essence
1 cup carob powder
½ cup hot water
2 teaspoons fresh lemon juice
1 cup milk
1 2/3 cups white flour
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
Jam and cream for filling
1. Preheat oven to 355 F/180 C.
2. Cream butter, sugar and vanilla until light and fluffy.
3. Whisk carob powder into the hot water and mix to a smooth paste.
4. Fold together carob mixture and butter-sugar mixture.
5. Combine the lemon juice with the milk to sour it (this makes an excellent egg replacer).
6. Sift the flour, baking powder, baking soda and salt and add it to the creamed mixture alternately with the sour milk. Mix thoroughly.
7. Spoon the cake mixture into tow buttered 8 inch (20 cm) cake tins.
8. Bake for 30 minutes or until the tops spring back when lightly pressed. Allow the cakes to cool in their tins for 10 minutes.
9. Turn out and allow to cool completely. Fill with jam and cream and ice with Carob Vienna Icing.
Carob Vienna Icing
6 tablespoons butter (125 g)
2 1/2 cups icing (confectioner’s) sugar
4 tablespoons carob powder
2 tablespoons hot water
1. Beat the butter until creamy.
2. Sift in the sugar
3. Blend the carob powder with the hot water.
4. Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.