John Myers
Ingredients for 1 servings:
- 250 g corn +
- 5 almonds, bitter +
- 100 g chickpeas, ground
- 1 pinch(s) of salt +
- 2 tbsp cocoa powder without sugar +
- 8 ½ g baking powder, approx. 1.5 tsp cream of tartar
- 6 tbsp rum, 54%
- 250 g honey, liquid
- Mineral water, carbonated, there should be 600 ml together
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
gluten-free / egg-free / dairy-free
Mix the dry ingredients together. Place the rum and honey in a 1-liter measuring jug and top up with up to 600 ml of carbonated mineral water. Mix everything together and pour into a 24-cm king cake pan lined with baking paper. Bake for approx. 60 minutes at 160°C (convection oven) without preheating. Without fan-assisted heating, add approx. 20-30°C (approx.), then preheat and bake for approx. 45 minutes. Note: Please be sure to follow the liquid instructions; using less liquid will result in crumbly crumbs. Freshly ground corn should also be used. The almonds give everything a hint of marzipan flavor. Enjoy.
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