Sour cream and banana millet cake

Ingredients for 1 servings:

• 800 g sour cream
• 500 g banana(s), very ripe, peeled
• 350 g millet, grind
• 1 bag of baking powder, for 500 g flour
• 35 g peanuts, blanched, roasted and ground
• 1 pinch of salt
• 1 pinch(s) of sugar, possibly more
• 200 g cranberries, ad jar
• 1 lemon(s), grated peel, juice and flesh OR:
• 60 g schnapps (fruit brandy 38%)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

gluten-free, egg-free

Place the sour cream in the bowl of a food processor, attach the dough hook, add the bananas, and mix well. Gradually add the ingredients in the order listed. Season to taste. Depending on the ripeness of the bananas, you may need more sweetener. Pour into a 26 cm ring tin lined with baking paper, shake until smooth, and bake in a cold oven at approximately 150°C for about 90 minutes. A needle test is required. Allow to cool completely; overnight is ideal. Millet only absorbs liquid when warm and solidifies several hours after cooling. It would be ideal if you had already determined that the millet from this package is not bitter, which is sometimes the case. My own recipe