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Carob Orgura Cake (Roasted Carob Powder & Carob Syrup)

Yolk batter (A):
  3.5oz egg yolk (about 5 eggs)
  1 whole egg
  1/4 tsp salt
  2.1oz corn oil
  2.1oz cake flour
  0.5oz roasted carob powder
  3.2oz Carob Syrup water (mix 0.35oz carob syrup into 2.8oz water)

Egg whites and baking (B):
  7oz egg white (from 5 eggs)
  1.4oz caster sugar
  1 tsp lemon juice

7″square pan or 8″round pan – use the normal pan and line the bottom for water bath method to prevent water sipping in

Instructions for yolk batter (A):
Beat the egg yolk, whole egg, salt, corn oil, carob syrup water until fluffy.
Sift in flour, then mix it until well combined. Set aside.
Instructions for egg whites and baking (B):
Preheat oven to 320°F
Beat egg white + lemon juice + caster sugar until firm peaks form
Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.
Pour the mixture into prepared pan.
Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 320°F for 30 min then turn down to 300°F for 45 min.
Once baked, remove from the pan immediately, inverted on a rack and let it cool.