{"id":1970,"date":"2025-04-06T20:58:03","date_gmt":"2025-04-06T19:58:03","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1970"},"modified":"2025-04-06T20:58:03","modified_gmt":"2025-04-06T19:58:03","slug":"carob-cake","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2025\/04\/06\/carob-cake\/","title":{"rendered":"Carob Cake"},"content":{"rendered":"\n<p>This is a typical Portuguese cake. I have done it before, but some years ago so time to repeat. And this is the original <a href=\"https:\/\/www.saborintenso.com\/f83\/bolo-alfarroba-duxa-28219\/\">recipe<\/a>.<\/p>\n\n\n\n<p><a href=\"https:\/\/en.wikipedia.org\/wiki\/Carob\">Carob<\/a> can be used as a replacement for chocolate. It is a pity is not used much more.<\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 eggs (divided into whites and yolks)<\/li>\n\n\n\n<li>200g  sugar (brown if possible)<\/li>\n\n\n\n<li>1 tbsp vanilla extract<\/li>\n\n\n\n<li>200g melted butter<\/li>\n\n\n\n<li>180g of self-rising cake flour (if not, normal flour)<\/li>\n\n\n\n<li>1 tsp baking powder<\/li>\n\n\n\n<li> 60g carob powder (as much pure as possible)<\/li>\n\n\n\n<li>50g chopped nuts (almonds, walnuts, etc)<\/li>\n\n\n\n<li>optional: 1 tbsp of alfarroba (carob) liquor or almond liquor (amarguinha)<\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pre-heat oven 180C<\/li>\n\n\n\n<li>Beat the egg yolks, sugar, vanilla and butter until it becomes an aerated mix. You can use a hand mixer for this.<\/li>\n\n\n\n<li>Shift the flours and baking powder together, and add gradually into the wet mix. Mix with a wood spoon!<\/li>\n\n\n\n<li>Beat the egg whites into soft peaks, then fold into the batter.<\/li>\n\n\n\n<li>Once all mixed, add the chopped nuts. Be sure they spread equally<\/li>\n\n\n\n<li>Butter a cake pan. Then spread evenly the batter. <\/li>\n\n\n\n<li>Bake for 30-35 minutes. The goal is to have a kind of brownie, moist. So try to not get the center fully dry. This is the most difficult part for me. So if the top is baked (with a crust) and using a toothpick doesnt come 100% clean, it is ok.<\/li>\n\n\n\n<li>Take the cake and let it cool down<\/li>\n<\/ul>\n\n\n\n<p>Before getting into the oven<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"653\" height=\"639\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2025\/04\/image.png\" alt=\"\" class=\"wp-image-1971\" style=\"width:329px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2025\/04\/image.png 653w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2025\/04\/image-300x294.png 300w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n\n\n\n<p>Day after:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"661\" height=\"796\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2025\/04\/image-1.png\" alt=\"\" class=\"wp-image-1972\" style=\"width:359px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2025\/04\/image-1.png 661w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2025\/04\/image-1-249x300.png 249w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n\n\n\n<p>The look is quite &#8220;chocolaty&#8221; and tastes very good! But I overbaked it&#8230; the cake should be less dry.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a typical Portuguese cake. I have done it before, but some years ago so time to repeat. And this is the original recipe. Carob can be used as a replacement for chocolate. It is a pity is not used much more. Ingredients: Process: Before getting into the oven Day after: The look is &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2025\/04\/06\/carob-cake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Carob Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1970","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1970"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1970\/revisions"}],"predecessor-version":[{"id":1973,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1970\/revisions\/1973"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}