John Myers
Ingredients for 1 servings:
- 650 g peanuts, blanched
- 210 g banana(s), approx., very ripe
- 550 g mineral water, carbonated
- 200 g peanuts, blanched
- 300 g rice, grind (brown rice)
- 1 bag of baking powder
- 150 g raw cane sugar
- 1 pinch of salt
- 400 cranberries, ad jar
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 50 minutes
gluten-free, vegan
Gradually roast 850g of peanuts in a dry frying pan, grind them (e.g. in a grain mill), and separate them. Puree 650g of peanuts with a hand blender until the fat runs out. Place in the bowl of a food processor and mix with approximately 500g of carbonated mineral water. The mixture should form a fine, lump-free paste; use the hand blender to aid this if necessary. Run the whisk, puree the bananas, and add to the peanut puree, along with the cranberries. Mix the remaining 200g of ground peanuts with the rice, baking powder, sugar, and salt, and slowly add to the mixture. Stir to combine. Add more water. The dough should form a sticky dough; a little more is better as it rises better. Season to taste and add more sweetener if necessary. Pour into a 26cm ring tin lined with baking paper (filling the entire height of the tin), shake until smooth. Place in a cold oven and bake at approximately 150°C for 130–140 minutes. Check with a pin. The baking paper can be carefully removed while the cake is still lukewarm, and the cake can be sliced. The cake will be dry, airy, but still moist without being soggy. My own recipe.
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