John Myers
Ingredients for 1 servings:
- 250 g semolina (wheat or spelt semolina, also whole grain)
- 250 g almonds, hazelnuts or walnuts or a mixture, ground
- 250 g sugar, possibly brown sugar
- 1 pinch of salt
- ½ liter of milk (for vegans, soy or oat milk)
- ½ pack of baking powder
- possibly chocolate, chopped
- possibly oil (lemon/orange oil)
- possibly lemon peel, grated orange peel, organic
- possibly powdered sugar, chocolate glaze, couverture or icing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
Simple, quick, versatile cake without eggs and fat that ALWAYS works – easily veganizable
Preheat the oven to 200°C. Grease a loaf pan and sprinkle with semolina. Mix the dry ingredients well, then add the milk and any flavorings such as lemon zest/oil or chocolate. Mix everything well. Pour the fairly runny mixture into the prepared cake pan and bake for about 60 minutes at 200°C. Use a toothpick to test the cake’s texture. Let the cake cool completely before removing it from the pan, otherwise it will crack easily. The finished cake can be dusted with powdered sugar, topped with chocolate icing, or glazed with powdered sugar and lemon/orange juice. There are (almost) no limits to your imagination with this cake, and it literally invites you to try new variations.
Facebook Comments