Sponge cake X

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 250 g sugar
• 400 ml wine, white, dry
• 450 g brown rice, ground
• 50 g amaranth, ground
• 3 cardamom pods, ground
• 1 bag of baking powder
• ½ tsp vanilla powder
• 100 g ground almonds
• 3 tbsp carob
• 1 tbsp sugar
• 100 ml wine, red, dry, – 125 ml

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free (rice)

Beat the eggs with salt and sugar until creamy, then add the white wine. Mix the remaining dry ingredients well and slowly add them to the egg, sugar, and wine. Mix everything on medium speed for 4-5 minutes until it is very runny. Pour into a 30 cm loaf pan lined with baking paper, reserving about a fifth. Then mix the carob (or 1.5 tbsp cocoa if needed) and sugar well. Then slowly add the red wine to create the same consistency as with the white batter. Simply pour this mixture lengthwise into the light batter. Place in a cold oven and bake at approximately 130°C (convection oven) for approximately 110-130 minutes (use a needle test). Allow to set in the pan for approximately 20 minutes, then carefully remove it from the pan and let it cool on a wire rack. Remove the baking paper and cut into the bottom with a tomato or serrated knife. P.S.: The amaranth makes the cake moist, but not sticky. My own recipe.