St. Kitts and Nevis Roasted Carob Cake

Ingredients

In the original Croatian recipe, the Torta od rogača is typically made with carob flour, eggs, sugar, and oil. However, in this adapted St. Kitts and Nevis version, we have incorporated ripe bananas and coconut milk to infuse the cake with a tropical twist. Additionally, we have added a tangy lime glaze and toasted coconut flakes to enhance the Caribbean flavors. We alse have the original recipe for Torta od rogača, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (50g) roasted carob powder 1/2 cup (50g) roasted carob powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 ripe bananas, mashed 2 ripe bananas, mashed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• Zest of 1 lime Zest of 1 lime
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1 cup (80g) toasted coconut flakes, for garnish 1 cup (80g) toasted coconut flakes, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 8g)
• Carbohydrates: 50g (Sugars: 28g)
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, roasted carob powder, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, combine the mashed bananas, coconut milk, vegetable oil, vanilla extract, and lime zest.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the lime glaze by whisking together the lime juice and powdered sugar until smooth.
8. 8.
   Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. 9.
   Drizzle the lime glaze over the cooled cake and sprinkle with toasted coconut flakes.
10. 10.
    Slice and serve the St. Kitts and Nevis Roasted Carob Cake, and enjoy the tropical flavors!

Treat your ingredients with care...

• Roasted Carob Powder — Make sure to use roasted carob powder for its rich and caramel-like flavor. If you can't find roasted carob powder, you can roast regular carob powder in a dry skillet over low heat for a few minutes until fragrant.
• Coconut Milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid. If the coconut milk has separated, warm it slightly and whisk it together before measuring.

Tips & Tricks

• For an extra tropical touch, you can add a handful of chopped fresh pineapple or mango to the batter.
• If you prefer a stronger lime flavor, add more lime zest to the batter or increase the amount of lime juice in the glaze.
• To make the cake even more indulgent, serve it with a scoop of coconut or banana ice cream.
• If you don't have roasted carob powder, you can substitute it with cocoa powder, although the flavor will be slightly different.
• To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, or until golden brown.

Serving advice

Serve the St. Kitts and Nevis Roasted Carob Cake at room temperature or slightly warmed. It pairs well with a dollop of whipped cream or a scoop of coconut ice cream. Enjoy it as a delightful dessert or a sweet treat with a cup of Caribbean coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar before drizzling the lime glaze. Garnish with a lime slice and a sprig of fresh mint for a vibrant and tropical touch.