Day 14: March 27, 2016 - Lenten Cake With Carob instead of Cocoa - Νηστίσιμο Κέικ με Χαρούπι Αντί με Κακάο

There are a variety of Lenten Cake recipes.  You have to choose ones that meet your taste preferences.  We were introduced to one cake from a Philoptochos in Southwestern Pennsylvania.  The ladies make this cake for their meetings that take place during Great Lent, or any fasting day of the year.  It is easy enough to make, egg free, milk free, and delightful.

There are a few things about this recipe that you want to keep in mind.  First, measure the flour and then sift it.  The measurement will be different if you sift first then measure, so we are telling you clearly that you have to measure the cup and a half, then sift it for the recipe.

Next, the cocoa powder used in this recipe usually is unsweetened cocoa.  We have seen people try to use hot chocolate powder in a recipe that called for cocoa, but that does not always work.  The powder used for the hot beverage has added sugar, and sometimes other things mixed in.  That can alter the recipe and results.  It could make the recipe too sweet.

We could also use carob powder (like we did today).  Carob doesn't have caffeine, but gives that rich chocolatey flavouring.  It is a great substitute in exact 1 for 1 amounts.  We chose carob powder because we like the lighter flavour of it compared to cocoa powder.  Use whichever one you like; they end up looking the same and tasting very similar in this recipe.  If we did not tell you it was carob, you may not have known.

Now, before we move on, let's share some interesting facts about the carob plant. Its scientific name is Ceratonia siliqua, and has been planted by the ancient Greek colonists throughout much of the Mediterranean. The carob pod is a nutritional powerhouse (click here for some information). On a later post this year, we will dedicate an entire entry on the culinary versatility of this amazing plant.

For this recipe to make a 9x9 pan, you will need the following:

1 1/2 cup flour
3 TBSP carob powder (cocoa substitute)
1 tsp baking soda
1 cup sugar
1/2 tsp salt
5 TBSP vegetable oil
1 TBSP vinegar
1 tsp vanilla powder
1 cup cold water

Start by measuring the flour, then sifting it into a large mixing bowl.
Sift into the flour the carob powder, baking soda, sugar, and salt.  You do not really have to sift the sugar and salt, but mix that into the sifted ingredients until you cannot identify one from another.

In a separate bowl, combine the oil, vinegar, and vanilla.  These will not combine well, so do the best you can.  Then, add the liquid ingredients to the bowl with the flour.  (Pour wet to dry)  Fold this a few times to combine the wet and dry ingredients.  This should make a thick paste.

Now, slowly start adding the water while mixing.  If you go slowly, you can prevent any lumps and create a smooth batter.

Pour the batter into a greased baking pan (9"x9" square).  Bake the cake at 350  F for about 30 minutes.  You should test if the cake is done in the centre the same way you would any other cake -- press to check if it is firm, use a toothpick, see if the sides are pulling away from the pan, or guess.  However you usually check to see if your cake is done.

Allow the cake to cool completely before serving.   You can sprinkle some powdered sugar on top, or serve with a lovely coffee.  This is a nice sweet to have during Great Lent, but is appropriate for any time of year!

"Humility is the only thing that no devil can imitate."
By St. John Climacus

Source of quote: http://www.azquotes.com/author/23683-John_Climacus