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Corn-amaranth cherry cake

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Ingredients for 1 servings:

  • 470 g corn, ground
  • 230 g amaranth, ground
  • 10 almonds, bitter, ground
  • 1 bag of baking powder
  • 350 g beet syrup, up to 400 g
  • 1 pinch of salt
  • 75 g cherry brandy, 40%
  • 500 g carbonated mineral water
  • 150 g cherry(s), frozen, unsweetened

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 16 hours 50 minutes

Gluten-free, egg-free, dairy-free, vegan

Combine dry ingredients in a food processor. Stir in water, beetroot syrup, and kirsch for about 5 minutes on medium speed. Season to taste and fold in the frozen cherries. Pour batter into a springform pan lined with parchment paper and shake until smooth. Place in a cold oven at about 145°C and bake for about 80–90 minutes. Do the needle test. Let rest for 15 hours before slicing, if possible. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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