Rich Carob Tea Cake (pareve)
serves 6-8

Glazer comments " this carob cake is so moist and delicious most people would swear it’s a chocolate cake. If desired chocolate may be substituted for the carob."

1 cup unsweetened carob chips
or 7 ounces bittersweet chocolate, chopped
1/2 cup hazelnut oil or canola oil
2/3 cup packed light brown sugar
3 eggs
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
pinch salt
2 tablespoons brandy
confectioners’ sugar

Preheat oven to 350F.

Cut out a circle of parchment paper to fit in the bottom of an 8-inch round baking pan. Cutout a strip to line the sides. Affix with a little oil.

Soften the carob chips or melt chocolate in the microwave. Remove and stir in the oil. Cool slightly. In the bowl of an electric mixer, beat the sugar and eggs until foamy. Transfer the carob or chocolate mixture to mixing bowl using a rubber spatula. Mix on low speed until blended. Sift in the flour, baking powder and salt and beat lightly. Stir in the brandy. Pour the batter into the prepared pan and bake for 20-25 minutes in preheated oven or until a toothpick inserted in center comes out clean. Cake should still be moist but not wet. Do not overbake.

Cool in pan, run a knife around the edges and turn out onto a serving dish. Carefully remove parchment. Dust with confectioners sugar.

approx. nutrients per serving: calories – 353 protein – 6g carbohydrates – 36g