Carob & Fig Cake
Carob is a great alternative to cocoa powder and chocolate and makes for a wonderfully rich and aromatic cake when paired with jammy figs.
“Carob is a great alternative to cocoa powder and chocolate. I discovered my love of carob cake while on holiday in Portugal, and as carob is grown locally, it’s a typical Portuguese sweet dessert. After many attempts, it has become a family favourite.” – Stacey
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 277
Servings: 8
Rating:
Total Time: 30 minutes
Calories: 277
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the base:
- 31.25 31.25 g dried figs
- 0.25 0.25 Tbsp coconut oil
- 0.125 0.125 Tbsp ground almonds
- For the filling:
- 12.5 12.5 g coconut sugar
- 0.25 0.25 tsp bicarbonate of soda
- 0.25 0.25 Tbsp apple cider vinegar
- 9.375 9.375 g coconut oil
- 7.5 7.5 g carob powder
- 3.125 3.125 g ground almonds
- For the topping:
- 0.125 0.125 Tbsp carob powder
Method
For the base:
- In a blender or food processor, add the figs, coconut oil and ground almonds. Mix well until the mixture bulks together.
- Line a flan dish with baking parchment and grease the slides with coconut oil.
- Place the base mixture into the flan dish and spread to cover, with some of the base coming up the sides. I find using my hands is much easier.
For the filling:
- In the same stand/food mixer add all the filling ingredients and mix well.
- Scoop out the filling mixture and put on top of the base and spread evenly.
- Place the cake in the oven on 180C/gas 4 for 15-20 minutes until a knife runs clear.
- Leave to cool and cover the top with carob powder. I much prefer the cake the day after once chilled and set!
