Well, welcome back.
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Welcome back and
we're going to do
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one of my the favorites
which is a Silken Carob Cake.
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And its kind a little bit--
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a couple of things we gonna do
there so we're gonna get busy.
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You're busy, ah.
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I am going actually--
let's look at the recipe for us
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and see exactly what
we'll have here. Okay.
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Silken Carob Cake it costs for:
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Now it looks like
a lot but you know,
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this cake does not
have any eggs in it.
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No eggs. Okay.
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And now lets--
tell about the carob
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because this may
be new to some people.
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I'll tell you
what, while I start this
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because I have got to
move that flour in here.
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And this is the bread
flour I am actually using
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In this product as well
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So I'm gonna put the bread
flour when it starts sifting.
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Because I have to have
a lot three cups of it.
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And then Curtis is going to talk
to you about that carob powder.
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Oh, I'm? Yeah,
sure, you know about it.
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Okay, we didn't
rehears this last night.
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Now go ahead, you go
ahead, you'll do it fine.
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Okay, well, carob powder,
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this is a
substitute for a chocolate.
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And a lot better for you.
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Caffeine free by the
way and it's lot healthier.
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Now that's what
all I have on a carob,
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let's see what else you want
to add something to that or--
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No, no I do want
to say that. Okay.
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If you're using the carob
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a lot of people say
it's a very strong taste
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and so when it was
to be first started off
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it was like 6 tablespoons
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and they got just a
little bit 2 carob for me.
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So we moved that around.
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Now you know, I know
you're saying this that
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this is my recipe and
the answer is not its not.
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It is now
because I change it up.
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Well, I tweaked it
as we say, tweaked it.
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But the bottom line is
that we began to move away
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from so much of a carob powder
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and it got to lighter
kind of a texture, all right.
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Now for my friends who
are those chocolate lovers
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they're like,
okay, this might work.
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This might just
work. This might just work.
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And what I am going to do is
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I am going to actually
slip my 3 cups of flour
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and while I am doing
that I want you to add--
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you've got your flour crystals
which is like a fructose. Yeah.
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You got your
baking powder. Okay.
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And you got your
carob powder and salt.
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And you put that all in one bowl
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and you're going to
just kind of mix that up.
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Because it needs to be mixed up
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before it goes
into what I am doing.
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Okay. All right.
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Real easy, simple.
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Now, you didn't get
the carob, honey, where?
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Once again, once
again, all your regular stores
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are now carrying
this kind of stuff.
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Okay, regular stores
will this. Okay. All right.
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Okay, and I'm
just gonna stir it up
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because once it hits
this flour, you know,
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flour has been sifted
then we're going to actually
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not use a lot of
manipulation with it.
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So you just going
to stir it up there.
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Manipulation.
Yeah, yeah, all right.
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Okay we're coming
to end of that flour.
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You know I had
one of this before
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I don't know
what happened to it.
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You had one of those?
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Yeah, I don't know
what happened to it.
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And so, you
know, I had to wind up
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and get me another one of those.
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So they are very precious.
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Okay, now what we're going to
do is we're going very slowly--
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I am going to
start in very slowly
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because I don't really want
to whole lot of work going on
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because I have
already sifted that. Okay.
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Now, I guess what,
what you're going to do now
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as you got 2 cups
of water. All right.
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You got 2/3 of the canola
oil, you've got your vanilla.
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And I have bought your favorite
machine which you love to use.
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I just love to use.
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And that is you
going to do your lemon.
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Because we have 2 tablespoon
of lemon quite going in there.
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Well, must start
the lemon now or--
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You go to lemon
with the lemon now. Okay.
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All I am doing is just kind
of move this around in here.
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This would give me
what about a tablespoon.
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A little smoke there
going with that carob powder.
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A lemon. Ah.
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It's going to give
you 2 tablespoons. Okay.
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It will give you
two tablespoons. Okay.
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Two tablespoons and
this is one of those recipes
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that you have to
work with it very quickly
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because remember I
don't have any eggs in it.
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So what's going to happen is
we want to have a nice texture.
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So all I am
doing is mixing it in
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and then you got to go ahead
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and pour out the rest
into one big dish there.
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Into the water? You
go ahead and put in ther.
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Yes, it's fine. Go
ahead and put in there.
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Okay. And the oil and the--
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And the oil is going in
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and then you're going to
put your lemon juice. All right.
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Lemon juice without the seeds.
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Come on out now. Here we go.
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Excellent. All right.
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Okay, now so--
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I am going to
stir it up a little bit
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and then from there
we're going to go ahead on
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and slowly we're going
to add it to this mixture.
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Okay. All right, go ahead.
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You're ready for me. Here we go.
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Last time you made
one of these cakes,
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its been a while, hasn't it?
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I have made this one here for--
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every now and then a birthday
we'll do it or you know--
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I have to wait every 12
month to get one of these.
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No, you don't have to
wait every 12 months. Okay.
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I almost said something. I know.
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I almost, almost--
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Well, you probably
said that off camera.
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Almost said something.
It's on tip of your tongue.
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Oh, it's sitting right
back on the tip of my tongue.
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Okay. Okay, let's go.
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I am glad you held back, honey.
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I held back. Okay.
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We've our--let's move
this stuff up the way here.
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And put that down
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because now we're gonna
take-- we're gonna make sure.
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Now, this is
greased. It's already greased.
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Okay. Okay.
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I use to grease and flour
but I don't need to do that.
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So you know what
I am going to do.
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We're going to now just take--
it looks like a cake batter.
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Yeah. Okay.
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Now, what we're gonna
do-- Let me hold it for you.
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Just pour into this bowl.
Let me just move that here.
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All right.
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Well, you usually
do and this carob has--
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still has a
chocolate type of flavor. Yeah.
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Lot more healthier
for you than a coco bean.
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Unless you eat the entire cake.
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Yes, well, you should eat
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the entire of
anything it'll be unhealthy.
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If we talk of my temperance too.
That's part of that new start.
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Now, believe or
not just like it is
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it actually goes
into the oven, 375 degrees
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don't want to
play around with it
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because you know
we are trying to make
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to have that kind of a
texture for cake as well.
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So it's going to in 375
degrees for about 55 minutes.
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And until you can stick
a toothpick down in there
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bringing it up and it's clear.
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So guess what this has to
have a topping on it, right?
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So we're going to do a
vanilla cream, so stay by.
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