Lenten cake with carob and pomegranate

Name: Lenten cake with carob and pomegranate - Ozana B.
Ingredients: Base: 2 large carrots; 100 ml oil; 150 g sugar; 400 g white flour; 1 jar acacia jam; 100 ml syrup from compote or natural fruit juice; 1 teaspoon baking soda; 1 packet baking powder; a pinch of salt; 3 tablespoons carob powder; 1 bottle rum essence. Syrup: 200 g sugar; 1 rum essence; 100 ml water. Cream: 3 packets pudding powder (chocolate); 100 g margarine; 600 ml water; 6 tablespoons sugar; seeds from 1/2 pomegranate; 2 tablespoons raisins; 1 bottle rum essence. Glaze: 12 tablespoons sugar; 8 tablespoons cold water; 3 tablespoons carob powder. Decoration: seeds from 1/2 pomegranate; sugar crystals.

Sezon - Lenten cake with carob and pomegranate by Ozana B. - Recipia

During a fasting period, I often look for egg-free and dairy-free desserts that are still delicious and don't feel like a "compromise." The carob and pomegranate cake has become a staple in our household, especially when I find good carrots and pomegranates. The recipe isn't complicated, but it does have a few steps that need to be followed in order. It's worth it because the result is substantial and has an interesting flavor thanks to the carob and pomegranate. I usually use a standard rectangular baking dish. Quick Info Total time: about 2 hours (including cooling and assembly) Preparation time: 40-50 minutes Baking time: 35-40 minutes (depends on the oven) Servings: 20-24 pieces, depending on how it's cut Difficulty: medium Fasting recipe, suitable for special occasions or family dessert Ingredients Base: 2 large carrots 100 ml oil 150 g sugar 400 g all-purpose flour 1 jar of acacia jam (about 300 g, if the jar isn't specified) 100 ml syrup from compote or natural fruit juice 1 teaspoon baking soda 1 packet baking powder (10 g) a pinch of salt 3 tablespoons carob powder 1 bottle rum essence Syrup: 200 g sugar 1 rum essence 100 ml water Cream: 3 packets chocolate pudding powder (or another flavor, but chocolate works well) 100 g margarine 600 ml water 6 tablespoons sugar seeds from 1/2 pomegranate 2 tablespoons raisins 1 bottle rum essence Glaze: 12 tablespoons sugar 8 tablespoons cold water 3 tablespoons carob powder Decoration: seeds from 1/2 pomegranate sugar crystals (optional) Preparation Method 1. Preparing the base: I peel the carrots and grate them finely. I place them in a larger bowl. Over the carrots, I add the acacia jam, salt, sugar, oil, baking soda, baking powder, and fruit juice or syrup. I start mixing at medium speed (with a mixer or manually) for about 10 minutes until the mixture is homogeneous. After mixing, I incorporate the carob powder and rum essence. Finally, I add the flour and continue mixing until I obtain a fairly dense and fluffy dough. I prepare the baking dish by greasing it with a little oil and dusting it with flour. I pour the mixture into the dish and level it gently with a spatula. I bake in a preheated oven at medium temperature (180°C is suitable for regular ovens) until it passes the toothpick test, which takes about 35-40 minutes, but it may vary. I check after 30 minutes. I take the dish out and let the base cool completely before soaking it and adding the cream. 2. The syrup: In a small pot, I put the sugar with water and rum essence. I simmer on low heat, stirring occasionally, until all the sugar dissolves. I turn off the heat and let the syrup cool. When the syrup is at room temperature, I distribute it evenly over the entire surface of the base using a spoon or a brush. The base should still be in the dish it was baked in. 3. The cream: I put 400 ml of water in a small pot on the stove, add the margarine, sugar, and rum essence. Separately, I dissolve the pudding powder in 200 ml of cold water. When the water with margarine starts to boil, I pour the pudding mixture in a thin stream, continuously stirring with a whisk. I simmer on low heat, stirring constantly until it thickens and reaches the consistency of a thick pudding. I take the pot off the heat and continue to stir for a few minutes to prevent a skin from forming on the surface. I add the raisins and the seeds from half a pomegranate and incorporate them with a spoon. I pour the warm cream over the base in the dish, spreading it evenly with a spatula and letting it reach room temperature. I place the dish in the refrigerator for at least 30 minutes to allow the cream to set. 4. The glaze: In a small pot, I bring the sugar, water, and carob powder to a boil. I stir occasionally and simmer on moderate heat for about 15 minutes until the glaze reduces slightly and thickens. I let it cool a bit, then pour it over the cream and quickly spread it with a spatula or the back of a spoon; otherwise, it will harden and cannot be leveled. I immediately sprinkle the seeds from the other half of the pomegranate and, if I feel like it, a few sugar crystals for decoration. 5. Portioning: Once the glaze has set and the cake is completely cool, I cut it into squares or rectangles, as preferred. Why I make this recipe often I like that it doesn't require complicated ingredients, and the combination of carrots, carob, and pomegranate is different from classic fasting cakes. It keeps well in the fridge, and the base doesn't dry out even the next day. If I need to prepare something for a larger group or need a dessert to take away, it's a safe choice. The cream is quite stable and slices easily. Tips and Variations Tips I let the base cool completely before adding the cream; otherwise, there's a risk it will become too soggy. The glaze needs to be spread quickly; otherwise, it hardens and leaves marks. If the carrots are very juicy, I can slightly reduce the amount of juice in the base. When cutting the cake, I use a thin-bladed knife dipped in hot water to prevent sticking. Substitutions The acacia jam can be replaced with another clear jam (apricot, sour cherry), but the final taste will be slightly different. If I don't have pomegranate, I can skip the decoration or add small pieces of candied fruit in the cream. The raisins can be omitted or replaced with dried cranberries. Variations Carob powder can be replaced with cocoa powder (but it won't be strictly fasting if you check the ingredients in the cocoa). For an extra flavor, sometimes I add a bit of cinnamon to the base. The cream can also be made with vanilla pudding instead of chocolate if a simpler taste is preferred. Serving Ideas I portion it into small pieces for party platters or into larger pieces for dessert at the table. It is best served cold, straight from the fridge. Frequently Asked Questions Is the base dense or fluffy? The base is rather dense but not hard. The carob gives a slightly different texture compared to regular cocoa bases. Can I add the cream while the base is still warm? I do not recommend it. The cream should only be added when the base is completely cool; otherwise, it will become too soggy, and the layers will mix. What if I don't have acacia jam? Any jam with a similar consistency can be used, even apricot or peach jam. I avoid jams with large pieces of fruit. Can the cake be made a day in advance? Yes, it actually tastes better after sitting in the fridge overnight. Is carob powder absolutely necessary? Carob gives a specific flavor and color. It can be replaced with cocoa (if the ingredients allow), but the taste will be different. Nutritional Values Estimate for one serving (1/24 of the dish): approximately 180 kcal, 32 g carbohydrates, 5 g fat, 2 g protein. Values are approximate and depend on the jam, margarine, and how generous the portioning is. The cake contains no cholesterol and has a moderate sugar content. Storage and Reheating It is best stored in the fridge, covered with foil or in a container with a lid. It lasts 2-3 days without changing its texture. It does not make sense to reheat it; it is served cold. If it sits longer, the glaze may draw a little moisture, but it remains good.

Lenten cake with carob and pomegranate

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