Sirovi kolač od rogača // Raw carob cake

(scroll down for English)

Potpuno sam zaboravila na rogač koji mi je majka poslala još jesenas. Slučajno sam ga neki dan našla i odmah odlučila da ga pod hitno iskoristim. Razmišljala sam koji od zanimljivih recepata da isprobam (rogač bajaderu sa bloga LoveAffair ili bakinu rogačušu sa bloga Homa-made by B) ali sam se ipak opredjelila za sirovu varijantu. I nisam požalila ovo je zaista bomba kolač! Rogač mu daje poseban šmek i onaj specifičan miris i okus. Rogač je inače mediteransko drvo i mislim da je nažalost nekako pao u zaborav i sve se manje koristi u ishrani. Pročitala sam da se nekad koristio kao prirodni zaslađivač dok se nisu pojavila ova moderna umjetna smeća kvazi zaslađivači. Da ne duljim, evo šta sam zarogačila...

Sastojci:
1 solja ljesnjaka
1 zlicica cimeta
1/2 zlicice svjezeg djumbira
2 zlice mljevenog rogaca
3 zlica kreme od suhih sljiva (isti princip izrade kao i sa urmama/datuljama)
2-3 zlice agave sirupa
par zlicica caja/vode ako je pregusto

Sastojci za kremu:
1 solja indijskih orasa (potopljenih u vodi pola sata-sat)
2-3 zlicice soka od cikle/cvekle
1 zrela banana (sto vise tamnih tockica to bolje)
1 zlica agave sirupa

Priprema:
1. Ljesnjake isprziti 5 minuta na 400 F. U blenderu samljeti ljesnjake pa sve ostale sastojke i pulsirati dok se ne dobije kompaktna masa koja se moze staviti u kalup.
2. Indijske orase isprati i samljeti ih u blenderu skupa sa bananom i sokom od cikle (izrendati manju ciklu i samo iscjediti sok). Kremu preliti preko smjese u kalupu.
3. Staviti u frizider da se stisne. Ukrasiti po zelji.

~~~~~~~~~~~ English version ~~~~~~~~~~~

Raw carob cake

Carob (Ceratonia siliqua) is a typical Mediterranean tree that grows up to 15 meters (49 ft) tall. The crown is broad and semi-spherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 centimetres (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant. The trees blossom in September and October and the flowers are small and numerous. Its fruit is a pod that can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed. Carob consumed in cuisines is actually the dried (and sometimes roasted) pod, and not seeds. So far, I didn't find it very common in NYC (or U.S. in general, correct me if I'm wrong). I rarely stumble upon carob desserts. Anyways, here is this delicious raw carob cake!

Ingredients:
1 cup hazelnuts
1 tsp cinnamon
1 tsp fresh ginger
2 tbsp ground carob
3 tbs dry plum jam (the same method as with dates)
2-3 tbsp agave syrup (or maple)
few tsp tea or water if too dry

Ingredients for the cream:
1 cup raw cashews (soaked in water for half an hour-hour)
2-3 tbsp beet juice
1 ripe banana
1 tbsp agave syrup

Preparation:
1. Roast hazelnuts in an oven on 400 F for 10 minutes. In a food processor blend hazelnuts and add everything else. Pulse until all the ingredients are well combined. Put in a mold.
2. Rinse cashews, put in a food processor and blend with banana and beet juice. Pour over the hazelnut mixture.
3. Leave in the fridge to harden. Decorate towards your own taste.

--
ae!