Carob and grapefruit cake


240 gr Cake Flour

240 gr Brown Sugar

180 ml milk

180 ml Coconut Oil

3 eggs

1 tablespoon yeast

30 gr Carob Powder

Grapefruit zest

1/2 tablespoon Liquid Red Dye

1 tablespoon Liquid Yellow Dye

50 gr Carob Bar

4 tablespoons of cream


1.Start by placing 50ml of milk in a container and mixing with the carob flour. Reserve.

2.Preheat the oven to 180°C;

3.Place the eggs, sugar and coconut oil in a large bowl and mix well;

4.Add the milk and mix it well again;

5.Add the sifted flour and yeast;

6. Separate the preparation into two cups;

7.Add the milk preparation with the carob flour to one of the bowls and mix well;

8.Add the grapefruit zest and colouring to the other bowl and mix well;

9.Place in a previously greased molde (in my case, mine is 22cm in diameter and has a removable bottom) and start by placing 2cs of one of the preparations in the center;

10.Then, place two more tablespoons of the other prepared in the center of the one previously placed and so on, always forming circles of alternate colours;

11.Put in the oven for about 45 minutes at 180°c or until the toothpick comes out clean.

12.For the ganache, just melt the carob bar with the cream in a bain marie and then place it on top of the cake when it has cooled down.

13. Decorate with grapefruit slices