Carob and Nut Cake Recipe

175 g/6 oz/¾ cup butter or margarine, softened

100 g/4 oz/½ cup soft brown sugar

4 eggs, separated

75 g/3 oz/¾ cup plain (all-purpose) flour

25 g/1 oz/¼ cup carob powder

A pinch of salt

Finely grated rind and juice of 1 orange

175 g/6 oz carob bars

100 g/4 oz/1 cup chopped mixed nuts

Method:

Cream 100 g/4 oz/½ cup of the butter or margarine with the sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour, carob powder, salt, orange rind and 15 ml/1 tablespoon of the orange juice. Spoon the mixture into two greased and lined 18 cm/7 in cake tins (pans) and bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 20 minutes until springy to the touch. Remove from the tins and leave to cool.

Melt the carob with the remaining orange juice in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and beat in the remaining butter or margarine. Leave to cool slightly, stirring occasionally. Sandwich the cooled cakes together with half the icing and spread the remainder on top. Mark into a pattern with a fork and sprinkle with the nuts to decorate.