Almond Rice Red Wine Cake

Ingredients for 1 servings:

• 150 g rice, grind (brown rice)
• 150 g buckwheat, ground
• 50 g amaranth, ground
• 1 pinch of salt
• 1 bag of dry yeast, for 500 g flour
• 100 g margarine, dairy-free
• 55 g maple syrup
• 150 g red wine, dry 13.5%
• 20 almonds, bitter
• 400 g almond(s), sweet
• 200 g margarine, dairy-free
• 200 g rice, grind (brown rice)
• 120 g amaranth, ground
• 250 g maple syrup
• 1 pinch of salt
• 150 g red wine, dry 13.5%

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

gluten-free, vegan

Preparation: Mix all ingredients on high for about 8 minutes, then the liquid will be enough. Pour into a 26 cm ring tin lined with baking paper, spread out evenly, even at the edges by the back of a tablespoon. Cover and let rest in a warm place. Preparation: Topping: Toast all almonds in a dry pan; they should smell/fragrant, then grind. Place them in the bowl of a food processor with the margarine and slowly add the dough hook. Mix the dry ingredients and let them drizzle in. Now add the maple syrup and red wine and mix everything together on medium speed for 6-8 minutes. Pour onto the dough base, spread out, smooth out, and bake in a cold oven at about 140°C for about 80-90 minutes. Check the needle for a good result. My own recipe.