Vegetarian Cuisine

PEANUT BUTTER CAROB CAKE – Serves 8-10

Ingredients for Peanut Butter mixture:
75g (3oz) peanut butter

300g (10 oz) honey or other sweetener

2 tsp vanilla essence

125 ml (4 fl oz) natural yoghurt

3 tbsp milk

350g (12oz) wholewheat flour

2 tsp baking powder

Pinch of salt

150g (5oz) peanut butter

Ingredients for Carob mixture:
2 tbsp milk

½ tsp honey

1 tbsp carob powder

¼ tsp ground cinnamon

Preparation:
Preheat the oven to 190C/375F.
Lightly oil a 20cm (8 inch) square cake tin.
For the Peanut Butter Mixture, cream the butter and honey in a large mixing bowl. Add the vanilla essence, yoghurt and milk and mix well. Sift in the flour, baking powder and salt into the butter mixture, stirring in the bran that remains in the sieve. Mix well.
Transfer 200g (oz) of this mixture to a separate bowl and set aside for the carob mixture.
Stir the peanut butter into the remaining mixture and spoon it into the prepared cake tin.
For the Carob Mixture, add the 2 tbsp milk, ½ tsp honey, carob powder and cinnamon to the reserved mixture. Stir the carob mixture into the the cake mixture in the tine in a zig-zag decorative pattern. Level the surface.
Bake in the oven for about 30 minutes, until firm to the touch.
Cool in the tin for a few minutes. Cut into squares. Serve warm or cool.

This recipe is an edited contribution for the Sivananda Gurugram, sourced from The Yoga Cookbook: “Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” – 1999.

Become conscious of your immortal heritage – Atma Svarajya or Self-realization. – Sri Swami Sivananda