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Peanut Butter Carob Cake Recipe
|Butter||75 Gram (3 Ounce)|
|Honey/Other sweetener||300 Gram (10 Ounce)|
|Vanilla essence||2 Teaspoon|
|Natural yoghurt||125 Milliliter (4 Fluid Ounces)|
|Whole-wheat flour||350 Gram (12 Ounce)|
|Baking powder||2 Teaspoon|
|Peanut butter||150 Gram (50 Ounce)|
|Carob powder||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3734 Calories from Fat 1269
% Daily Value*
Total Fat 148 g228%
Saturated Fat 58 g289.8%
Trans Fat 0 g
Cholesterol 185 mg
Sodium 1885.5 mg78.6%
Total Carbohydrates 566 g188.8%
Dietary Fiber 52.5 g210.1%
Sugars 278.3 g
Protein 89 g178.4%
Vitamin A 42.2% Vitamin C 3.6%
Calcium 122.2% Iron 108%
*Based on a 2000 Calorie diet
Lightly oil a 20cm (8 in) square cake tin.
To make the peanut butter mixture, cream the butter and honey or other sweetener in a large mixing bowl, then add the vanilla essence, yoghurt and milk and mix well.
Sift the flour, baking powder and salt into the butter mixture, stirring in the bran that remains in the sieve, and mix well.
Transfer 200g (7oz) of this mixture to a separate bowl and set aside for the carob mixture.
Stir the -peanut butter into the remaining mixture and spoon it into the prepared cake tin.
To make the carob mixture, add the 2 tablespoons milk, 1/2 teaspoon honey, the carob powder and cinnamon to the reserved mixture.
Stir the carob mixture into the cake mixture in the tin in a zig zag pattern.
Level the surface and bake in the oven for about 30 minutes, until firm to the touch.
Cool in the tin for a few minutes, cut into squares and serve warm or cool.