- 1 Tbsp unsalted butter
- 380g + 1 Tbsp self-raising flour
- 300g carob syrup
- 3 eggs
- 125ml vegetable oil
- 500g ricotta
- 320g dark brown sugar
- 1 tsp natural vanilla extract
1 Preheat oven to 180°C. Grease the inside of a 2½ L Bundt cake form with butter and dust with 1 Tbsp flour. Pour in the carob syrup, then place in the freezer for 20 minutes, until the syrup thickens.
2 Combine the eggs, oil, ricotta, sugar and vanilla in a bowl and whisk until smooth. Add the flour and beat well. Spoon over the syrup and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack for 5 minutes, then invert onto a plate.
You can find Carob syrup at some good delicatessens, or at most Middle ester food shops. Otherwise, it’s easy to purchase online from Australian Carob.