Carob cake

Carob is a plant deeply rooted in Mediterranean tradition, and its value has been known since ancient times. The Phoenicians fed their galliots with carob to increase their strength and endurance, and they brought it to the island of Vis. Komiža is particularly proud of its centuries-old carob plantations, and today it is home to the only carob grinding mill in Croatia, which has been operating for more than fifty years. Carob is used in countless forms – from flour for cakes and bread, to chocolate and candy, to medicinal preparations and the famous carob brandy. Carob cake is a simple and fragrant dessert that combines the power of this fruit with fruit and chocolate additives. The preparation begins with foamy mixing of egg yolks and sugar, to which milk, oil, baking powder and carob flour are added. The mixture is then mixed with egg whites, raisins and grated apples, and then as much sharp flour as needed to knead the dough, which separates from the bowl. The resulting mass is poured into a greased baking sheet or on baking paper and baked in the oven at 180 °C for about half an hour. When the cake is ready and slightly cooled, it is poured with a chocolate glaze prepared from melted chocolate, powdered sugar and whipped egg whites. The result is a juicy and aromatic cake that retains all the fullness of the carob flavor and is reminiscent of the rich tradition of Komiža and the entire Mediterranean.