I published this recipe on my recent blog, but as I’m getting used to new place, I think it deserves to passed hare, too.
Carob is not very common herb in our kitchen, but due to its’ nutritional value and medical properties, you should think twice and try to to implement it in your cooking as much as possible.
Carob is rich in calcium, potassium, copper and riboflavin
It has small quantities of E and B vitamins, iron, magnesium, phosphorus, manganese and selenium.
Carob contains tannins and gallic acid, which acts analgesic, antiseptic, antibacterial, antioxidant and antiviral.
Because of the high proportion of phosphorus and calcium, carob supports the health of teeth and bones, and reduced risk for Osteoporosis.
The studies showed that prevents uterine cancer, and recommended for the prevention of lung cancer.
Here’s one simple carob recipe, which has additonal advantage – it has no regular flour in it!
Carob cake (without flour)
150 g grounded carob
4 egg yolks
4 egg whites
50 g sugar
Lemon zest (grated)
6 table spoons of cream
1 tea spoon baking powder
100 g dark chocolate
2 table spoons black coffee (prepared coffee, not powder)
30 g butter
Whisk eggs yolks with sugar , cream and lemon zest, add grounded carob mixed with baking powder. Incorporate .
2 Separately, whisk egg whites until fluffy, and carefully mix it in egg yolks/carob mixture (the best way to do it is with plain wooden spoon)
3 Pour it in a smaller baking pan, covered with baking paper.
4 Bake at 170-175 C (in an oven with fan) for about 20 minutes .
5 While the cake bakes, make chocolate glaze (mix chocolate, coffee and butter and melt it under the steam)
While the cake is still hot, pour on it prepared chocolate glaze and leave to cool down (but not in a fridge) and cut in cubes