Carob Almond Cake
|Carob powder||2⁄3 Cup (10.67 tbs), sifted|
|Boiling water||1⁄2 Cup (8 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Ground almonds||1 1⁄3 Cup (21.33 tbs), may be ground in electric blender|
|Potato starch||1⁄4 Cup (4 tbs)|
Prepare one nine inch square pan by lightly oiling the bottom, then lining the pan with parchment or brown paper and oiling it lightly.
Let egg whites warm at room temperature about an hour.
Combine carob powder and boiling water in small bowl, stirring until smooth.
Combine honey, oil and vanilla in mixing bowl.
Beat egg yolks until thick and lemon colored.
Add to honey-oil mixture.
Blend in carob mixture and beat just until smooth.
Combine ground nuts and potato starch.
Add to batter.
Beat egg whites and salt until soft peaks form.
With rubber scraper or wire whisk, using an under-and-over motion, gently fold batter into beaten whites until just blended.
Pour batter into prepared pan; bake on middle rack of preheated oven for 45 to 50 minutes, or until toothpick inserted in center comes out clean.
Remove cake from oven and allow to cool for 15 minutes.
With spatula, carefully loosen cake from pan, invert on wire rack, remove paper and cool thoroughly before serving.