Sunday, 5 February 2012

Spiced Carob and Apple Cake

Since embarking on a journey of baking with ‘something missing’ I have been spending more time than ever before in the wonderful world of Mattas. Mattas is an International Food shop in Liverpool full of colourful and exotic vegetables, herbs and spices alongside endless varieties of flousr, nut butters, noodles and tea. It was during a visit just before Christmas last year that I came across a little box of carob powder nestling on the hallowed shelves. The carob plant is part of the pea family and when the pods are roasted and ground down a slightly sweet powder similar to cocoa is produced. Unlike cocoa, however, carob is naturally caffeine free and contains less fat so can provide a great alternative to chocolate. So I eventually got around to using my carob powder in what would normally be a spiced apple and chocolate cake recipe. If you can’t get carob powder just use cocoa instead but the carob powder does produce a rich moist cake and combines well with the spices used in this recipe.


3 eggs
2 cups caster sugar
1 cup butter, softened
1/2 cup water
2 1/4 cups plain flour
2 tablespoons carob powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
2 cups grated apple (there is no need to peel the apples, just core and grate)

Pre-heat the oven to 165degC/325degF.

Lightly grease a 10” loose bottomed cake tin.

In a large bowl cream together the sugar and butter until light and fluffy. Then gradually incorporate the eggs, followed by the water.

Sift the flour, carob powder, baking powder, bicarbonate of soda and spices into the bowl and mix well.

Finally fold in the grated apple until the  fruit is evenly distributed throughout the mixture.

Spoon the mixture into the tin and bake in the oven for 1 hour. After an hour ensure a sharp knife inserted into the cake comes out clean, then remove from the oven and allow to cool slightly before removing the cake from the tin.

Sprinkle the cake with icing sugar and serve.



  1. Excellent cake for all occasions if you add walnuts grated even better

    1. Mmmmm, walnuts sound like a great addition....will have to try that next time I bake this one up!

  2. Try this without the sugar and replacing the water with apple juice. I also like to use wholemeal flour to give it more texture. Keeps well and is dreamy served hot with cream!

    1. Great ideas to vary the original recipe, I'll have to try some of these next time I make this cake as well. Perfect for a chilly spring day!