Cream 100 g/4 oz/½ cup of the butter or
margarine with the sugar until light and fluffy. Gradually beat in the
egg yolks, then fold in the flour, carob powder, salt, orange rind and
15 ml/1 tablespoon of the orange juice. Spoon the mixture into two
greased and lined 18 cm/7 in cake tins (pans) and bake in a preheated
oven at 180ºC/350ºF/gas mark 4 for 20 minutes until springy to the
touch. Remove from the tins and leave to cool.
Melt the carob with the remaining orange
juice in a heatproof bowl set over a pan of gently simmering water.
Remove from the heat and beat in the remaining butter or margarine.
Leave to cool slightly, stirring occasionally. Sandwich the cooled
cakes together with half the icing and spread the remainder on top.
Mark into a pattern with a fork and sprinkle with the nuts to