Kolač od rogača (Carob cake)

Carob is one of those things that’s either completely unknown in the US or maybe known as the “fake chocolate” since its used as a chocolate substitute in “healthier” versions of desserts. Ok, so there’s absolutely nothing wrong with trying to make something a bit healthier–I mean, I do it all the time–, but sometimes the end product is so gross tasting/looking that I wonder why people even bother. Now that that’s off my chest, back to carob. Carob, or rogač, is actually amazing and part of a number of traditional cakes and desserts in Croatia. And not as a chocolate substitute. The easiest and maybe most common way you’ll see it made is in cake form, but more like a tea cake.  It’s incredibly easy and the end product is just a really nice and fluffy little cake that I like to serve on the side with coffee or tea. I wouldn’t call it healthy, but its a kid pleaser so if your little one is asking for something a little sweet, this is a bit better than a cupcake or brownie.

  • 4 eggs, yolks separated from the whites
  • 6 tablespoons of sugar
  • 3 tablespoons of milk
  • 5 tablespoons of vegetable oil
  • 4 tablespoons of flour
  • 6 tablespoons of carob powder
  • zest of one large lemon
  • 1 teaspoon of baking powder
  • 1 package of vanilla sugar
  • powdered sugar for garnish

In a medium size bowl, mix the flour, carob powder, baking powder, vanilla sugar and lemon zest.

In a large bowl, beat the egg yolks and sugar with an electric mixer, then add the milk and oil. Next add in the previously mixed dry ingredients, incorporating well.

In a small bowl, beat the egg whites until a bit foamy (you basically just want to aerate the mixture) then fold into the rest of the ingredients.

Pour the mixture into whichever pan or mold you have. I prefer to use silicone molds since they don’t require greasing, but you can even bake this in a pan and simply cut into squares (which is how its traditionally done.) They bake quite quickly, so depending on the size of your mold/pain, check after 10 minutes or so. The cake will be done when its a bit springy to touch.

When cooled, dust with powdered sugar.



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