As if… this cake was made with chocolate, but wait, it’s not chocolate but carob powder!
I had long forgotten about this product. But when I stumbled across it in the baking section of our local organic supermarket, memories came back. Memories of carob milk that we drank as kids and that resembled a cup of hot chocolate. Wise mum, who knew that the powdered fruits of the carob tree were much healthier than cocoa: less fat, no caffeine.
If it tasted similar to cocoa why not use it instead of this? – In my mind I thought of perfect pairs for the chocolaty-caramely flavour of carob … and found warming winter spices and dates with their fruity sweetness with a note of caramel.
It turned out to be just the right cake for this time of the year: Moist and textured, thanks to the grounded almonds, but as well fluffy (seperating eggs is worth the effort); sweet, but with a subtle fruity note and not too sweet, and probably as healthy as a cake can get.
A simple cake, unpretentious, a cake that immediately makes you feel comfy. Shouldn’t this be enough?
Carob cake with dates (∅ 20 cm baking pan)
½ teespoon cinnamon, 2 cloves, 1 allspice berry, 50 g grounded almonds, 50 g flour, 1 teaspoon baking powder, 2 tablespoons carob powder, 2 eggs, 80 g dates, 1 tablespoon date syrup, 50 g margarine at room temperature, 50 ml apple juice, dash of salt
Mortar spices. In a medium bowl mix them with grounded almonds, flour, carob powder and baking powder.
Separate eggs. Chop dates in a food processor as fine as you can. Transfer to a small bowl and whisk together with date syrup, margarine, egg yolks. Finally stirr in the juice.
Add liquid ingredients to dry ones and thoroughly combine.
In another bowl whisk egg whites with salt until stiff. Fold under the batter.
Fill into baking pan and bake at 180°C for 35 minutes.