Carob Mint Gateau Recipe

3 eggs
50 g/2 oz caster (superfine) sugar
75 g/3 oz self-raising (self-rising) flour
25 g/1 oz carob powder
150 ml whipping cream

A few drops of peppermint essence (extract)
50 g/2 oz chopped mixed nuts

Method:

Beat the eggs until pale. Beat in the sugar and continue until the mixture is pale and creamy and trails off the whisk in ribbons. This may take 15–20 minutes. Mix together the flour and carob powder and fold into the egg mixture. Spoon into two greased and lined 20 cm/18 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until springy to the touch. Cool.

Whip the cream to soft peaks, stir in the essence and nuts. Slice each cake in half horizontally and sandwich all the cakes together with the cream.