Carob cake – Juan Marie Arzak

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Arzak’s secrets

Juan Marie Arzak shows us horns, a product widely used in confectionery as a substitute for cocoa and chocolate.

Today we have a product that we talked about a few years ago, horns, in the case of locust bean pods and flour. This time I will show you a practical idea to use in the kitchen.

These pods are the fruit of the carob tree, a tree born in the Eastern Mediterranean. And with these pods a product is made chocolate substitute healthy and nutritious. As you can see, we can find it in the form of pasta and in flour.

It tastes similar to cocoa, but very much sweeter and it should be noted that it contains less fat than cocoa. So it is mostly used in confectionery.

Carob can be perfectly integrated in recipes in which cocoa is mixed.

Some time ago we had locust bean ice cream, but we also used it grated sometimes … Today, however, I decided to give you the formula for making a delicious locust bean cake.

Carob cake recipe


  • 2 eggs
  • 1 cup wheat flour
  • 1/2 cup carob flour
  • 1 cottage cheese
  • 1/4 cup olive oil
  • 1 packet of yeast
  • 1/4 cup sugar
  • 50 g chopped almonds
  • Rosehip salt

Preparation of the recipe for carob cake:

Beat the eggs with a whisk. Add the sugar little by little and a pinch of salt and continue to beat. Add the butter and cottage cheese and continue to beat.

Add the wheat flour, locust bean flour and yeast and continue to beat.

Coat the mold with butter and sprinkle with locust bean flour and pour the dough. Add the almonds and mix well.

Bake the dough in a preheated oven at 180 ° C for 30 minutes. Take it out of the oven, unhook and serve the carob cake.


This carob cake is a good option for those who want chocolate substitute.

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I will see you on another recipe.
David from 55000 Recipes

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