240 gr Cake Flour
240 gr Brown Sugar
180 ml milk
180 ml Coconut Oil
1 tablespoon yeast
30 gr Carob Powder
1/2 tablespoon Liquid Red Dye
1 tablespoon Liquid Yellow Dye
50 gr Carob Bar
4 tablespoons of cream
1.Start by placing 50ml of milk in a container and mixing with the carob flour. Reserve.
2.Preheat the oven to 180°C;
3.Place the eggs, sugar and coconut oil in a large bowl and mix well;
4.Add the milk and mix it well again;
5.Add the sifted flour and yeast;
6. Separate the preparation into two cups;
7.Add the milk preparation with the carob flour to one of the bowls and mix well;
8.Add the grapefruit zest and colouring to the other bowl and mix well;
9.Place in a previously greased molde (in my case, mine is 22cm in diameter and has a removable bottom) and start by placing 2cs of one of the preparations in the center;
10.Then, place two more tablespoons of the other prepared in the center of the one previously placed and so on, always forming circles of alternate colours;
11.Put in the oven for about 45 minutes at 180°c or until the toothpick comes out clean.
12.For the ganache, just melt the carob bar with the cream in a bain marie and then place it on top of the cake when it has cooled down.
13. Decorate with grapefruit slices