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Iced Carob Cake

PREPARATION TIME: 15 minutes
BAKING TIME: 30 minutes
YIELD: 1 two-tiered 20 cm (8-inch) carob fudge cake

  • Cream until light and fluffy 1 stick (4 oz) butter at room temperature with:
    • 1 cup powdered sugar;
    • 1 tsp vanilla essence;
  • Blend to a smooth paste:
    • 1 cup carob powder;
    • 1/2 cup hot water,
  • Gradually add the carob mixture to the butter and sugar mixture;
  • Sour 1 cup milk with 2 tsp freshly squeezed lemon juice
  • Thoroughly combine carob and soured milk with:
    • 12/3 cups sifted self raising flour;
    • pinch of salt;
  • Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins;
  • Bake at 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed;
  • Cool for 10 minutes;
  • Turn out and allow to cool completely;
  • Fill with jam and whipped cream
  • Top with icing.

Carob Icing

  • Alternatively combine to a spreading consistency:
    • 4 tbsp carob powder blended with 2 tablespoons hot water;
    • 21/2 cups sifted powdered sugar;
    • 1 stick (4 oz) creamy whisked room temperature butter;

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