Carob Christmas Log Recipe

3 large eggs

100 g/4 oz clear honey

75 g/3 oz/¾ cup wholemeal (wholewheat) flour

25 g/1 oz/¼ cup carob powder

20 ml/4 teaspoons hot water

For the filling:

175 g/6 oz/¾ cup cream cheese

A few drops of vanilla essence (extract)

5 ml/1 teaspoon coffee granules, dissolved in a little hot water

30 ml/2 tablespoons clear honey

15 ml/1 tablepoon carob powder

Method:

Whisk together the eggs and honey until thick. Fold in the flour and carob, then the hot water. Spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan) and bake in a preheated oven at 220ºC/425ºF/gas mark 7 for 15 minutes until springy to the touch. Turn out on to a piece of greaseproof (waxed) paper and trim the edges. Roll up from the short end, using the paper to help, and leave until cold.

To make the filling, beat all the ingredients together. Unroll the cake and remove the paper. Spread half the filling over the cake, almost to the edges, then roll up again. Spread the remaining filling over the top and mark into a bark pattern with the tines of a fork.