Marble Nougat Cake

Ingredients for 1 servings:

• 150 g cane sugar + more
• ¼ tsp vanilla powder (bourbon)
• 1 pinch of salt
• 5 eggs
• 200 g margarine, unhydrogenated
• 150 g brown rice, ground
• 50 g amaranth, ground
• 300 g buckwheat, ground
• 1 bag of baking powder
• 500 ml soy milk (soy drink) or other
• 100 g ground almonds
• Nougat:
• 200 g hazelnuts, roasted
• 1 pinch of salt
• 3 tbsp maple syrup
• 4 tsp cocoa powder, not instant
• ¼ tsp ground cinnamon
• ½ tsp vanilla powder (bourbon)
• 1 tsp Turkish coffee powder

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free + cow’s milk-free

Whisk together sugar, vanilla sugar, salt, and eggs until creamy. Mix in margarine and ground almonds, and let stand. (Margarine alone will clump on the hook.) Mix the flour and baking powder, add to the mixture, and slowly pour in the milk until it forms an almost thin batter; the cake will rise better. Pour 2/3 of the batter into a 26 cm ring tin lined with baking paper. Mix the remaining batter with the nougat ingredients, and let stand. Pour this dark batter onto the light batter and fold in with a fork in a spiral shape. To make the nougat: Finely chop or grind the roasted hazelnuts. Combine all other ingredients in a tall container and mix with a hand blender. Bake in a cold oven at 160°C (convection oven) for about 80 minutes. Do a pin test. My own recipe.