John Myers
Baking: Yacón Slices – Very Juicy
The perfect baking: yacón slices – very juicy recipe with a picture and simple step-by-step instructions.
- 2 piece Free range eggs
- 50 g Raw cane sugar
- 50 g Muscovado sugar
- 1 pinch Salt
- 0,5 piece Grated tonka bean
- 150 g Cashew nuts chopped
- 150 g Spelled flour type 630
- 100 g Rapeseed oil
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 300 g Yacón grated
- 20 ml Lemon juice
- Mix the eggs with salt and the two types of sugar until frothy. The sugar should have dissolved.
- Chop the cashew nuts and stir into the egg mixture along with the flour and oil.
- Peel the yacon bulb and grate it in the lemon juice. Stir immediately, otherwise everything will turn unsightly gray.
- Add the yacón flakes to the batter together with the baking powder and mix well.
- Grease and crumble a mold – not necessary with the square QVC mold – and fill in the dough.
- Bake the cake at 180 degrees in a preheated oven (fan oven) for about 40 minutes. After cooling, decorate according to your mood and imagination.
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