Carob cake

The carob is a fruit that is made up of a dark brown pod. Its name is of Persian origin and literally translates as 'donkey's jaw'. This fruit comes from the carob tree. The area of ​​influence of this tree is located in the Mediterranean basin, reaching about ten meters in height in its adult stage. Carob is a natural food considered energetic since it contains quite high sugar levels, reaching 50%. It also contains a lower percentage of proteins and minerals, among which we can mention: calcium, iron and phosphorus. Ground is often used as a substitute for cocoa.

DISCOVER THE ENERGY PROPERTIES OF CAROB

The main Carob producing country in the world is Spain, however there are other countries that are very close to its production such as Portugal, Italy, Greece and Morocco. The seeds have a variety of uses among which we can distinguish medicinal uses thanks to the large amount of mucilage that helps reduce cholesterol and prevent constipation. And regarding its gastronomic use, it is frequently used as carob flour for dessert preparations. That is why for today we have selected the carob cake, a type of soft and spongy bun-type cake that does not contain sugar or refined flours and can be a very good option to enjoy a cake in a much healthier way.

CAROB CAKE RECIPE

Ingredients (1 sponge cake in plum cake mold ):

• 200 g whole wheat flour
• 100 g carob flour
• 5 g chemical yeast
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 90/100 g medjoul dates
• pulp of 1 vanilla bean
• 3 eggs
• 30 g honey or molasses
• 50 g deodorized and melted coconut oil
• 250 ml vegetable milk
• 60 g assorted raw nuts (almond kernels, chopped walnuts, chopped hazelnuts, etc.)

Preparation (1 hour approx.): 1. Heat the oven to 180ºC. 2. Soak the dates and, in another container, soak the nuts). 3. Sift the carob flour and wheat flour. Since wheat flour is whole wheat, the bran will remain in the sieve. Pour the bran into the mixture. Add the dry yeast, baking soda and cinnamon. Mix together. 4. In another container, beat the eggs together with the honey, oil, vanilla and milk. 5. Drain the dates, remove the pits and grind a little with a food processor. There is no need for a paste to remain, so we will find pieces of dates in the cake. 6. Add the chopped dates to the liquid mixture and beat. 7. Next add the mixture of dry ingredients (flour, baking powder, baking soda and cinnamon) to the liquid mixture. 8. With a silicone spatula, stir the mixture until the dough is homogeneous. 9. Line a plum cake mold with baking paper and pour the dough. 10. Drain the soaked nuts and spread them over the cake. 11. Bake for about 40 minutes. Or until the toothpick test comes out clean. If the cake begins to be toasted on top and raw on the inside, cover it with aluminum foil and leave it in the oven until completely cooked. 12. Remove from the oven and let cool. Enjoy!