Carob Brownie Tea Cake Recipe - Cooking Index
Carob Brownie Tea Cake Recipe - Cooking Index
| 1 cup | 237ml | Unsweetened carob chips - (packed) - see * Note |
| 1/2 cup | 99g / 3.5oz | Butter or margarine - (1 stick) |
| 2/3 cup | 131g / 4.6oz | Raw sugar |
| 3 | Eggs | |
| 1/2 cup | 31g / 1.1oz | Whole-wheat pastry flour |
| 1 teaspoon | 5ml | Baking powder |
| 1 | Salt | |
| 2 tablespoons | 30ml | Brandy |
| 1/4 cup | 49g / 1.7oz | Powdered sugar |
* Note: Look for carob chips at health food stores.
Heat the oven to 350 degrees. Grease and flour an 8-inch square or round pan. Place the carob chips and butter in a glass bowl, and microwave them until the butter melts, 1 minute. Stir them together until they're smooth. Cool slightly.
Beat the sugar and eggs in the bowl of an electric mixer until foamy, 2 minutes. Transfer the carob mixture to the mixing bowl with a rubber spatula, and mix on low speed until blended. Stir in the flour, baking powder and salt and beat lightly. Stir in the brandy.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool the cake in the pan, then turn it out on a serving dish. Shake the powdered sugar through a strainer to sprinkle on top.
This recipe yields 8 servings.
Each serving: 305 calories; 247 mg sodium; 124 mg cholesterol; 17 grams fat; 32 grams carbohydrates; 5 grams protein; 1.32 grams fiber.
Source:
The Los Angeles Times, 02-07-2001
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