Food and drink - Carob - Mediterranean Chocolate

by Shane Braddock
(Split)

Dropping Roklan off at day-care the other day I noticed the kids running around the playground with familiar brown seed pods – though I have never seen them in Perth before. The pods come from a carob tree – a rarity here, but numerous in Dalmatia – where they are called rogač.

Today carob is used as a chocolate substitute – historically the drought-resistant plant has served many purposes – mainly using the powder made from the skin of its seed pods, but the seeds themselves were useful as well.

In ancient Egypt, carob was used as a sweetener.

Saint John (the Baptist) is said to have survived in the wilderness by eating them – giving the plant another name – Saint John’s Bread. During WW2 the Maltese and Greeks used the pods as extra sustenance.

The Venetians are responsible for the most of the carob trees in Dalmatia – they fed the meal to their galley slaves – not only is it high in carbohydrates, but, and probably, more importantly, in the bilge of a ship where toilet-breaks were discouraged, if a lot of it is eaten it causes constipation.

Julie found the recipe below for Carob Cake on allrecipes.com. (To make carob powder, take the pods, remove the seeds and then roast and grind up the husks.)

Ingredients
1/2 cup butter
2/3 cup honey
2 eggs
1 banana, mashed
1 teaspoon vanilla extract
3/4 cup water
1 cup all-purpose flour
1/3 cup carob powder
1 teaspoon baking soda
1/2 teaspoon sea salt

1 cup chopped walnuts (optional)

1/4 cup butter
1/3 cup honey
1 cup dry milk powder
1/4 cup carob powder
1/4 cup water
1 teaspoon vanilla extract

Directions
Preheat the oven to 175C. Grease and flour a 20cm square pan. Sift together the flour, 1/3 cup carob powder, baking soda and salt. Set aside.

In a large bowl, cream together the 1/2 cup butter and 2/3 cup of honey until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Beat in the flour mixture alternately with the 3/4 cup water. Stir in chopped walnuts. Pour batter into prepared pan.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the frosting – in a large bowl, cream 1/4 cup butter and 1/3 cup honey until smooth. Blend in the milk powder, carob powder, 1/4 cup water and 1 teaspoon vanilla. Beat until smooth and spread on cooled cake.

In Dalmatia, the powder is mixed with water, and then distilled to make a spirit – rogačica.

The cake goes well with good Dalmatian dessert wine – maybe Prosek Hektorovich from Tomič’s winery on Hvar Island.

Finally, for what were the discarded seeds used? As a standard unit of weight measurement for precious stones and gold – and Ceratonia siliqua, the plant’s scientific name, evolved into ‘carat’ – our measurement of diamond size…