Monday, 27 October 2014

Carob-tastic Pan-Cake!

Tortina in Padella, di Farina di Carrube, Fiocchi d'Avena, Banana & Cocco
Frying-Pan Cake, with Carob Flour, Oatmeal, Banana & Coconut


No Internet, no telephone, no TV- jeepers! What's a guy to do on a Sunday morning? Basically, just chill-out and make breakfast, that's what! It is so frustrating to not have those comforts we take for granted and would be doubly so if we couldn't put together a little something for a breakfast treat out of other things we take for granted- like the few ingredients I put together here...


I love oatmeal and I love pancakes. I also love oatcakes. And as you now know, I have also grown to love carob flour. So it isn't really all that surprising that this here little beauty came to be this morning... it was always only a matter of time! Haha!


My ingredients were: 4 tablespoons of oatmeal, 3 tablespoons of carob flour, 4 tablespoons of yogurt, 1 egg, 3-4 tablespoons of honey, 1 ripe banana and 1-2 tablespoons of coconut flakes for the topping.


This makes a nice, moist, rich and chewy little "cake"- basically just a thicker and more substantial pancake in this case, although I have no doubt that it would work wonderfully in a regular cake tin. The combination of flavors just goes so well together! Even the mandarin orange and coconut I added- they went perfectly with this combination- so I would surely recommend it!


Begin by mixing the oatmeal, carob flour and banana together with a teaspoon of cinnamon for some added flavor and spice.


This ensures that the carob flour gets well distributed into the mixture, because it immediately begins to cling to the banana pieces... it would otherwise tend to sink to the bottom of your bowl. So this is a good tip, all y'all!


Next, add the yogurt, egg yolk and 2 tablespoons of honey. This was a sweet enough mixture for me, but feel free to add more honey or even sugar if you prefer.


The resulting mixture will be a little lumpy but nicely glossy- just like this! Its consistency should be similar to that of a thick porridge.

Now it is time to add the egg white, which needs to be whipped up into stiff peaks. Stir it in gently, but thoroughly and turn on your oven to maximum heat- because you are almost ready to go!


Pour the mixture out into a buttered pan and fry for 3-4 minutes, until the butter begins to froth up at the sides, then sprinkle with coconut and transfer the pan to the oven. Finish the pan cake off at 180°C for a further 15-20 minutes, until the coconut begins to turn slightly golden... and the kitchen begins to smell terrific!

In the meantime, peel the mandarin orange, separate the segments and carefully pull away the membrane... if you can! It's tricky stuff and not every type of mandarin orange will cooperate with you! Haha! I guess that's why the canned mandarin oranges were invented in the first place... and lord only knows how they manage to do that on an industrial scale!!


You can really smell a rich, toffee-caramel aroma and that's due to the carob flour- great stuff and a perfect accompaniment for coconut and banana! A winning team!


I set out a few slices of mandarin as a garnish and drizzled the cake additionally with the last of the honey- just perfect! Who could ask for anything more? Except for maybe a second slice! In any case my friends- it was simple but delicious! So if that appeals to you as much as it does to me- give it a try... and enjoy!

 Just, YUM!


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