Valentina's Carob and Orange cake

Valentina is not just a restaurant owner, she’s such a pleasant host, and together with her son Ivan, very much devoted to maintaining their restaurant Kasar as one of the best in the region.

Her easy-going nature makes you feel right at home, but her warmth isn’t limited to her personality, it extends to the food they serve. Every dish is made with fresh, homegrown ingredients that burst with flavour in each bite.

If you’re in the area don’t miss the opportunity to dine at Kasar, you’ll be in for a treat. And if you’re lucky enough you’ll get to try Valentina’s cake. It’s a perfect blend of sweet and tangy, with a hint of rustic from the carob.

Luckily, Valentina has shared her recipe with us, so you can impress your guests with this delicacy in your home.

For the dough:

7 eggs

150g sugar

1 vanilla sugar

150g butter

200g dark chocolate

100ml fresh orange juice

orange zest

100g ground carob

1tbs baking powder

For the syrup:

Juice of half an orange

4tbs orange marmalade

For the icing:

200g orange flavoured chocolate

150ml heavy whipping cream

Preparation:

Melt the butter and chocolate on a bain-marie.

Mix the carob with baking powder in another bowl.

Separate the egg yolks from the egg whites.

Beat the egg whites with a pinch of salt until firm and stiff.

Beat the egg yolks with sugar and vanilla sugar until they become light and creamy. Add orange juice and zest, then add the melted butter and chocolate, carob mixed with baking powder, and stir until well mixed. Finally stir in the egg whites very gently.

Cover the baking mould with parchment paper and spread butter over it, then pour the mixture into it, and bake in a preheated oven at 150C° for 50 minutes, if possible, use an oven fan.

When the cake is baked, let it cool down, then flip it over onto a large plate.

Heat up the marmalade and orange juice in a pot and pour this mixture over the cake, spread it evenly, then leave it for an hour to soak in.

In the meantime, melt the chocolate on a bain-marie, add the heavy whipping cream, and pour it over the cake. Leave it in a fridge for at least 3-4 hours. Serve it with a scoop of ice cream.