I bought myself a silicone cake and loaf pan and was dying to put it to work. So around 9pm I turned on the air conditioning and got to work. I was craving a fluffy, yellow cake, so I adapted my syrup cake recipe, took out the cocoa and only put in a tablespoon of carob (which is sweeter) and thus reduced the amount of sugar, removed the baking powder from the composition and I changed the flavors. And if I let the oven go, I also made some millet buns, just like that, for taste.
Ingredients
- 6 eggs
- 150 grams of white sugar
- 100 grams of coconut butter
- 100 grams of rice flour
- 50 grams of coconut flour
- One spoon of vanilla essence
- A spoonful of lemon essence
- 100 grams of raisins
- A spoonful of carob powder
- A pinch of salt
Method of preparation
We separate the eggs, put the yolks in the bowl of the mixer, put the salt, mix a little, then the sugar and start the mixer at first low speed, then high. We let it mix until the composition becomes a thick cream and doubles in volume. It will take some time. Meanwhile, weigh the other ingredients, mix the flours and beat the egg whites. I beat the egg whites by hand, I have a trauma with some egg whites tortured with the mixer for whole minutes and then resolved with the hand whisk. If you don’t have a bowl mixer, but a manual one, weigh the ingredients before you start whipping the egg yolks. When the egg yolks have become the aforementioned cream, add the melted coconut butter and leave for another 3-4 minutes. Then we put the vanilla and lemon essences and the flour mixture, spoon by spoon. We put 2 tablespoons of warm water, not lukewarm, but not hot either. Then, spoon by spoon, add about a third of the egg white foam and continue mixing. Now we should have a soft and nice smelling cream in the bowl. We stop the mixer, remove the bowl from the position and add the raisins and the rest of the egg white foam, which we incorporate with the spoon, gently. We pour the composition into the pan lined with baking paper (or just greased with a little coconut butter, if you have a silicone pan), but we keep a few spoons, in which we put the carob. We pour the colored dough into the tray, on top of the white one, as it comes to us, as messed up as possible. When we cut it, funny shapes will come out in the section. Put in the oven, at 170 degrees Celsius, for 30-35 minutes, being careful not to burn on top. It didn’t rise as spectacularly as the baking powder version, but it’s soft and fluffy, a great option for those who avoid or are allergic to baking powder.