Darzin almond cake

Ingredients for 1 servings:

• 200 g almond(s), sweet +
• 18 almonds, bitter roasted together +
• 300 g buckwheat, whole +
• 100 g brown rice (medium grain) +
• 100 g amaranth, whole, grind together
• 200 g cane sugar
• 1 pinch of salt
• 1 tsp vanilla, ground, (Bourbon) OR
• 3 bags of vanilla sugar (Bourbon)
• 2 bags of baking powder (cream of tartar)
• 1 tsp coffee, Turkish, dry, (I don’t have any other) but any black roasted coffee should work too
• 700 ml mineral water, carbonated *

Instructions

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

gluten-free / dairy-free / egg-free / own recipe

Mix all the dry ingredients together, then stir in the water and pour everything into a baking tin lined with baking paper. Bake in a cold oven at 160°C (fan oven) for 110 minutes. Preheat to approx. 180°-190°C (top and bottom heat) and bake for approx. 70-80 minutes. Do a needle test. Leave the dough in the tin for a few minutes, then carefully slide it out and let it rest on the baking paper for approx. 30 minutes to firm up. Remove then, or only when it has cooled down. Note: I like to use amaranth, not only because of the many nutrients, but also because it makes the whole thing less dry with pure buckwheat dough. Note:* Carbonated mineral water releases carbon dioxide when stirred, which triggers a spontaneous fermentation process: the flour combines quickly and intensively with the water, the carbon dioxide is trapped and lifts the dough during baking. Comments: The cake was as usual, light/soft/moist (not soggy), the almond flavor could be more intense, unfortunately Californian almonds have no flavor. But the cake would of course be even better with roasted hazelnuts, but I don’t have any in the house and Madam doesn’t like hazelnuts that much. The tomato serrated knife turned out to be the best tool for cutting it, I can “saw”/cut, not press, the cake just has to be handled carefully so that it doesn’t crumble, which can easily happen when the cake is still very warm. However, baked goods made with rice only set when they are cold. But rice also absorbs a lot of liquid, and gluten-free products do so in much greater quantities than “normal” flour. Enjoy your meal.