Recipe from Spring 2015 issue of True Natural Health
Serves 4 – 6 people
¼ cup Roasted Carob Powder
¾ cup unrefined cane sugar (e.g., Rapadura) or maple syrup
4 free-range eggs. Vegan option: egg replacer, e.g., Orgran No Egg (beat with water first)
¾ cup cornflour
1 tsp cream of tartar
1 tsp (heaped) plain wholemeal flour
½ tsp bi-carb soda
Icing sugar for dusting top
1½ cup whipped cream (optional)
No-added-sugar strawberry jam or any other jam
Place unrefined sugar and eggs or replacer into mixing bowl and beat well for 5 – 10 minutes. Into separate bowl, sift all other ingredients 2 – 3 times, then gently fold in sugar-egg mixture with a spoon. Pour into 20 cm cake tin. Cook in a preheated fan-forced oven (180ºC/350ºF) for 30 – 35 minutes. Slice cake horizontally in half, spread jam and whipped cream (optional), then replace top. Dust with icing sugar.
Serve immediately or refrigerate.