Gillians six-minute carob cake

5th January 2016

full cake 1

While staying with Gillian, I had the honour and privilege of spending time & cooking together with her in her exquisite kitchen.  I left fulfilled and inspired along with a favourite book tucked into my suitcase and together with a bundle of recipes.  This is one of them, which we cooked together for Christmas Eve dinner. It is a celebratory cake which Gillian bakes for all birthdays, celebrations and special occasions. Sometimes using cocoa powder instead of the carob powder, and in Summer decorated with fresh strawberry slices, and in Winter, Pomegranate seeds.

Gillian possesses a divine talent for cooking, a grace which flows through her to create a perfect balance of tastes, leaving a feeling of deep satisfaction and contentment.  Each dish is created with such pure intention and ease – a delight for the senses.

Gillians home sunriseperfect spot for teasunrise on slate stones

A few more photos of our trip – still on Paul & Gillian’s idyllic property.  I spent almost a week there, and it felt like a retreat. Waking early, painting in silence, morning tea by candlelight. Then just as the light started to change, I would bundle myself up, camera in hand, and venture out of my warm, little room walking the surrounding forest, breathing in the silence, and soaking up nature’s soft beauty in the morning golden light.

side view chocolate cake

Gillians six-minute carob cake

Recipe adapted from ‘Enlightened Eating’ by Caroline Marie Dupont

A fast and delicious treat that can be mixed right into the baking pan.  The recipe says that it is not necessary to grease the pan, but I have not been brave enough to try that.  Carob is a naturally sweet, nutritious little gem.  The taste of carob does vary – I prefer using a lighter variety.

For best result, I make this cake the day before and keep in the fridge.

ingredients :

1½ cups whole spelt flour

cup unsweetened carob powder

1 tsp baking soda

½ tsp salt

1 cup coconut sugar (or unrefined cane sugar)

½ cup good quality olive/sunflower oil

1 cup cold water

2 tsp vanilla extract

2 Tblsp vinegar – I use apple cider vinegar

to make the cake:

Preheat the oven to 375F/190C.

Grease a 8-inch square pan or a 8-inch round baking pan.

Mix together the flour, carob, baking soda, salt, and coconut sugar in the greased baking pan and stir to combine.

In a large measuring jug, measure and mix together the sunflower oil, water and vanilla extract.

Pour the liquid ingredients into the baking pan and mix batter with a fork or small whisk.

choco cake in the making

When the batter is smooth, add the vinegar and stir quickly.  There will be pale swirls in the batter where the baking soda and the vinegar are reacting.  Stir just until the vinegar is evenly distributed throughout the batter.

swirling batter

Bake for 25-35 minutes, or until a tooth pick inserted comes out clean.  When cooked, remove from oven, set aside to cool completely and then, refrigerate for 30 minutes.  Start to prepare the glaze while the cake is baking.

carob glaze

elias frosting

I love this glaze, so simple with minimum ingredients.  What is created is a thick (because of the coconut oil), pourable glaze with no nasty sugars or powders.  The coconut oil is liquid when heated, and solidifies when in contact with the cold – because of this it plays the important role in thickening this glaze.

ingredients :

2 Tblsp cold-pressed coconut oil, melted

cup maple syrup

cup carob powder

preparation :

Melt the coconut oil in a small saucepan, then turn off the heat.  Add the maple syrup and carob powder. Mix with a small whisk or fork until smooth.  Set aside to cool.

Remove the cake from the fridge, drizzle over the glaze.  When ready to serve, decorate with strawberry slices or pomegranate seeds and sprinkle with dried shredded coconut.

elias with cakeGoodness shared by Stacey

Baked by Gilllian

Decorated by Elias

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