John Myers
Ingredients for 1 servings:
- 200 g almonds, ground
- 3 tbsp soft wheat semolina
- 1 packet of baking powder
- 40 g spelt flour
- 1 tsp cinnamon powder
- 1 tsp gingerbread spice
- 1 tbsp cornstarch
- 250 ml apple juice
- 2 tbsp chia seeds
- 30 ml oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
for a 26cm springform or silicone pan
In a saucepan, combine the apple juice, chia seeds, and cornstarch. Bring to a gentle boil and add all the remaining ingredients. Mix well with a whisk or a mixer. If the cake isn’t sweet enough for you, you can add a little sugar or something similar. My apple juice, however, was already so sweet that it was enough for me. Pour the batter into a 26cm springform pan or round silicone mold. Bake in an oven preheated to 200°C (top/bottom heat) for about 25 minutes on the middle rack. Note: Spices like cinnamon and gingerbread spice can be added to taste. Lemon zest would also be good. I used a 26cm silicone mold, and it worked great in that. However, I would use a 24cm mold next time, as the cake won’t be so flat. The cake is delicious the day it’s baked. But it gets moister and better over the next few days.
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