As carob tortes go, this is a pretty foolproof version and one that produces a really moist and yummy feast. Why not double the quantity and make extra? It keeps well in the fridge for 2–3 days but also freezes well. If you do not like carob flour then substitute sugar-free cocoa powder.
Grease and line a 15cm (6in) loose-bottomed cake tin and set the oven temperature to 180°C (350°F), gas mark 4.
Place the dates and water in a pan and simmer on a low heat until the dates are soft and the water has been absorbed.
Remove the pan from the heat. Cut the butter or margarine into small pieces and add to the pan. Allow this to melt in the heat from the dates.
Process the almonds until fairly finely chopped, but not ground, and remove them from the processor.
Process the dates and butter, egg yolks, carob flour, molasses and vanilla extract. Add the almonds and process until combined.
Beat the egg whites in a large bowl until stiff then fold in the carob mixture using a metal spoon.
Spread the mixture into the prepared tin and bake on the middle shelf of the oven until spongy when pressed. This will take approximately 40 minutes.
Cool in the tin and then remove and serve with a little yogurt, ice cream or soya dream (this does contain a little sugar) and some fresh fruit, such as strawberries, raspberries, blueberries or pears.
