John Myers
Ingredients for 1 servings:
- 1 cup(s) raisins, approx. 100 g
- ½ cup(s) rum, 54% / red wine/ water
- 200 g walnuts
- 4 bananas, approx. 500 g
- 400 ml mineral water, carbonated
- 230 g corn kernels (not popcorn), ground
- 250 g buckwheat, ground
- 3 tsp coriander, ground
- ¼ tsp salt
- 2 bags of baking powder (17 g each) (cream of tartar baking powder)
- 200 g cane sugar or more
- 1 bag of vanilla sugar (Bourbon)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
gluten-free / egg-free / cow’s milk-free / no added fat / own recipe
Cover the raisins with rum in a cup and let rest for about 1 hour. Dry roast the walnuts and chop them finely. Grind the corn and buckwheat together with the coriander. Mash or puree the bananas. Mix all ingredients, finally adding the raisins and the liquid. It should be like a sponge cake, but a little more is better as it rises better. Bake in a cold oven at 160°C (convection oven) for about 80 minutes. Preheat to 180-190°C (top and bottom heat) and bake for about 50-60 minutes. Test with a needle. Slide the cake onto a wire rack, cool, remove it from the oven, turn it upside down and cut the bottom with a serrated knife (tomato knife).
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