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Carob Syrup Cake (Serves 12) Compliments of (Fast Ed)

1 Tbsp Unsalted Butter
380g + 1 Tbsp Self-Raising Flour
300g Carob Syrup
3 Eggs (Free Range Eggs)
125ml Vegetable Oil
500g Ricotta
320g Dark Brown Sugar
1 Tsp Natural Vanilla Extract

1. Preheat oven to 180 degrees C. Grease the inside of a 2 1/2L bundt cake form with butter and dust with 1 Tbsp flour. Pour in the carob syrup, then place in the freezer for 20 minutes, until the syrup thickens.

2. Combine the eggs. oil, ricotta, sugar and vanilla in a bowl and whisk until smooth. Add the flour and beat well. Spoon over the syrup and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack for 5 minutes, then invert onto a plate.