A healthy and delicious susbstitute for chocolate cake
The carob tree has a special place in Cyprus economy and culture. It's beautiful evergreen tree grows up to 6-12 meters and produces pea-like fruits which are picked when they have dried to a woody texture. It has been widely cultivated on the island and in other countries of the Mediterranean region since ancient times. Carob syrup is a common ingredient for traditional Cyprus pastries.
Carob syrup is a thick, dark, sweet syrup obtained by cooking carobs in water, allowing sugars in the dried fruit to concentrate, with no addition of extra sugar. Carobs are naturally high in fiber and have no caffeine, making it an ideal food for for those with high blood pressure. The low sugar and fat content also makes it a great dietary addition or substitute for chocolate, for those looking to lose weight. Check out our healthy and delicious carob syrup cake recipe for serving your guests and loved ones.
Carob Syrup Cake
1 glass (200ml) Taş Değirmen carob syrup
1 glass (200ml) milk
1 glass (200ml) granulated sugar
2 glasses (400gr) flour
1/2 glass (100ml) sunflower oil or alternative oil of choice
1 packet baking powder
1 packet vanilla sugar
Walnuts/ almonds for decoration (optional)
Whisk eggs and sugar to make a foamy mixture. Mix in the carob syrup, milk and oil and whisk thoroughly. Stir in the flour, vanilla sugar and baking powder to form a smoth pouring dough. Pour into pre-oiled cake tin and cook for 30-45 minutes in a pre-heated oven at 180C. Leave in the tin until cold, decorate with walnuts or sliced almonds, cut into slices and serve. Enjoy, bon apetitte!
Recipe: Fatma Sönmez Aydoğdu, Tradional Tastes of the Cyprus Kitchen (2012).