Iced Carob Cake
PREPARATION TIME: 15 minutes
BAKING TIME: 30 minutes
YIELD: 1 two-tiered 20 cm (8-inch) carob fudge cake
- Cream until light and fluffy 1 stick (4 oz) butter at room temperature with:
- 1 cup powdered sugar;
- 1 tsp vanilla essence;
- Blend to a smooth paste:
- 1 cup carob powder;
- 1/2 cup hot water,
- Gradually add the carob mixture to the butter and sugar mixture;
- Sour 1 cup milk with 2 tsp freshly squeezed lemon juice
- Thoroughly combine carob and soured milk with:
- 12/3 cups sifted self raising flour;
- pinch of salt;
- Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins;
- Bake at 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed;
- Cool for 10 minutes;
- Turn out and allow to cool completely;
- Fill with jam and whipped cream
- Top with icing.
Carob Icing
- Alternatively combine to a spreading consistency:
- 4 tbsp carob powder blended with 2 tablespoons hot water;
- 21/2 cups sifted powdered sugar;
- 1 stick (4 oz) creamy whisked room temperature butter;
See also:
|