Recipe from Spring 2015 issue of True Natural Health
Courtesy of Fast Ed and modified, http://www.fast-ed.com.au
1 Tbsp unsalted butter – or coconut fat/oil
380 gm + 1 Tbsp self-raising wholemeal flour
300 gm Carob Syrup
3 free-range eggs
125 ml vegetable oil
500 gm ricotta cheese
320 gm unrefined cane sugar (e.g., Rapadura) or muscovado
1 tsp natural vanilla extract
1. Preheat oven to 180ºC. Grease inside of a 2½ L bundt cake form with butter/oil, and dust with 1 Tbsp flour. Pour in the carob syrup, then place in freezer for 20 minutes, until the syrup thickens.
2. Combine 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 plate.