5 ml/1 teaspoon coffee granules,
dissolved in a little hot water
30 ml/2 tablespoons clear honey
15 ml/1 tablepoon carob powder
Whisk together the eggs and honey until
thick. Fold in the flour and carob, then the hot water. Spoon into a
greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan)
and bake in a preheated oven at 220ºC/425ºF/gas mark 7 for 15 minutes
until springy to the touch. Turn out on to a piece of greaseproof
(waxed) paper and trim the edges. Roll up from the short end, using
the paper to help, and leave until cold.
To make the filling, beat all the
ingredients together. Unroll the cake and remove the paper. Spread
half the filling over the cake, almost to the edges, then roll up
again. Spread the remaining filling over the top and mark into a bark
pattern with the tines of a fork.