Apple-Banana-Cake

Ingredients for 1 servings:

• 500 ml water
• 2 carnations
• 1 bay leaf
• 600 g apples (unripe)
• 100 g sugar
• 1 pinch of salt
• 150 g buckwheat, ground
• 50 g amaranth, ground
• ½ tsp coriander, ground
• 1 pinch of salt
• 1 tsp sugar
• 1 tsp dry yeast
• 100 g mineral water, carbonated
• 500 g banana(s), peeled and weighed
• 1 lemon(s), juice and flesh
• 100 g buckwheat, ground *
• 1 tsp coriander, ground
• 100 g sugar
• 1 tbsp coffee, heaped, ground
• 4 cl schnapps (fruit brandy)
• applesauce
• 150 g raisins
• Berries of all kinds or frozen cherries 300 – 500 g approx.

Instructions

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

gluten-free, egg-free, dairy-free, low-fat, vegan

26cm ring or springform pan lined with baking paper. Mash: Put water with cloves and bay leaf, 100g sugar and a pinch of salt on the stovetop. Quarter the apples, remove the blossom and buds, and cook until the skin separates from the flesh and/or the apple has boiled to a puree, 3 minutes or more depending on the variety. Reduce the heat, remove the spices if possible, and puree everything very finely. Allow to cool (makes approx. 900g). Base: Mix all the dry ingredients together with the seltzer water and mix well. Pour into a 26cm ring pan lined with baking paper. Spread the batter with the back of a wet tablespoon and bake in the oven for approx. 30 minutes at approx. 40°C (light on and a little more). Filling: Place the bananas in a mixing bowl and stir into a puree or puree. Weigh it together with the apple sauce so you can calculate the flour/semolina quantities; for about 500g you need 40g semolina*. I used 1300g of puree in total, so I needed about 100g of buckwheat; if I use too much, the cake will be too hard and dry. Now add the lemon juice and lemon pulp to the puree, then gradually add the buckwheat and coriander, raisins, salt, and coffee powder. Taste for flavor and add 4cl of fruit brandy if you like; you can add more if the puree is too thick. Use a fork to make a few air holes in the risen yeast dough (it’s not much, if any). Now pour the filling over the mixture, swirl the dish around a bit to get the filling everywhere. Topping: Any kind of berries (freshly picked) or frozen cherries, spread them evenly over the cake, pressing the fruit lightly into the dough. It’s especially good for dry cakes; the slightly tartness of the fruit complements everything perfectly. In this case, it’s wild blackberries and frozen cherries. Bake in a cold oven at approximately 130°C for about 90 minutes. Check if the cake is piping hot. Leave in the pan for about 20 minutes, then lower the ring. Carefully remove the baking paper only after it has cooled. My own recipe.