Go Back

Carob Fudge Cake With Banana Icing

Indulge in the irresistible flavors of a luscious low GI Carob Fudge Cake with Banana Icing, perfect for satisfying your sweet tooth without the guilt.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 20
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup plain preferably but not essentially wholegrain flour
  • 1/2 cup raw dried, untoasted almonds, skin on, ground in the food processor
  • 1/4 cup semolina
  • 1/4 cup rye flour
  • 2 apples skin on, grated in the food processor
  • 3/4 cup skim milk
  • 1/2 cup olive oil
  • 2 eggs
  • 200 g sugar-free carob buds
  • 1/2 a vanilla bean pod or 1 teaspoon vanilla
  • 1 tablespoon liqueur optional
  • 2 teaspoons baking powder
  • 1 teaspoon bicarb soda
For the topping
  • 300 g ricotta cheese
  • 1 ripe banana
  • 1/3 cup flaked almonds
  • 4 Medium strawberries

Method
 

  1. Preheat oven to 180 °C / 350 °F
  2. Grease a square 25 cm / 10-inch cake tin
  3. Place a small heatproof crockery bowl in a frypan half filled with water, so that the water comes half way up the sides of the bowl
  4. Break up the 200g (7.1 ounces) carob and place in the bowl, avoiding any water getting in as it won’t stay smooth
  5. Put over a low heat and it will melt while you are preparing the mixture
  6. Sift the flours into a large mixing bowl and stir in the ground almonds and semolina
  7. In a separate bowl, beat the eggs, add milk and continue beating
  8. Slice the vanilla pod in half and scrape off the seeds with a small fork and add them to the liquid
  9. Then add oil and liquer, mix
  10. Finally, stir in the bicarb soda and baking powder (gently so as not to create too much fizz before it is in the oven)
  11. Combine wet and dry ingredients and add the grated apple, stirring gently
  12. Stir in the melted carob
  13. Scoop the mixture into the pan and spread out evenly
  14. Bake at 180 °C / 350 °F degrees for 45 minutes. Check after 30 minutes as cooking time varies between ovens. When a knife can be inserted and drawn out clean it is ready
  15. Cool covered with a clean towel on the bench for 10 minutes
Icing
  1. Place the ricotta cheese and banana in the food processor and blend until smooth and creamy
  2. Spread over the cake when cooled and sprinkle with the almonds
  3. Layer the strawberries around the top of the cake