American, Art Zambly

Ingredients for 1 servings:

• 120 g margarine, unhydrogenated
• 80 g cane sugar
• 1 pinch of salt
• 1 lemon(s) – zest, grated
• 250 g buckwheat, ground
• 50 g amaranth, ground
• 100 g brown rice (medium grain), ground
• 100 g chickpeas, ground
• 100 g almond(s) / nuts, ground
• 1 packet of baking powder
• ¼ tsp vanilla powder (bourbon)
• 500 ml soy milk (soy drink), possibly more
• 250 g powdered sugar, sifted
• 1 tbsp water
• 3 tbsp rum, 54%
• 250 g powdered sugar, sifted
• 1 tbsp lemon juice
• 2 tbsp water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, cow’s milk-free / own recipe

Mix the ingredients from margarine to milk well, it should be like a sponge cake, a little more is better, and pour onto a baking tray lined with baking paper. Bake in a preheated oven at 160°C (fan oven) for approx. 20 minutes. Bake in a preheated oven at 200°C (top and bottom heat) for approx. 20 minutes. Golden brown, whatever that is. In the meantime, mix the icing sugar with water and rum or lemon juice and heat it up in a bain-marie. When the cake is ready, remove the baking tray, place an empty baking tray lined with baking paper on the cake and turn it over. Remove the still-hot baking tray and carefully peel off the baking paper. Now spread the hot icing over the hot cake, I used a cake batter scraper. Cut into pieces either now or when the cake has cooled down. It’s better when it’s still warm, as the icing can burst if it’s cold.