Ingredients

100g

carob powder

2 tsp

ground cardamom powder

350g

self-raising flour

2 tsp

baking powder

500g

light brown sugar

eggs

1 tbsp

vanilla extract

270g

unsalted butter, softened

For the icing

2 tbsp

carob powder

2 tbsp

icing sugar

A delicious carob & cardamom cake, all ready for the festive season.

Many thanks to Nikibakes for the tasty recipe.

Method

Preheat the oven to 180°C, grease your bundt and set aside.
Put the carob powder in a bowl and add 200ml boiling water and stir until smooth.
In a separate bowl, sieve the flour with the baking powder, cardamon powder and sugar. Add the eggs, vanilla and butter to the cocoa mixture and beat for 1 min using an electric whisk.
Gradually add the egg mixture to the flour mix, whisking well after each addition. Pour the mixture into the greased tin and bake for 45-50 mins. Let it cool in the tin for 10 mins, then turn out onto a cooling rack.
To make the chocolatey icing, simply add the carob powder to the icing sugar and some water to create a thick yet pourable consistency. Pour over your cooled bundt and decorate with Christmas decorations as desired. Enjoy!