Carrot and red wine cake

Ingredients for 1 servings:

• 750 ml red wine (14%), dry
• 350 g brown rice, ground
• 300 g buckwheat, ground
• 3 cloves, ground
• 2 cardamom pods
• 1 allspice grain, ground
• 1 pinch of salt
• 1 packet of baking powder (for 500 g flour)
• 250 g powdered sugar
• 200 g almonds, roasted and ground
• 500 g carrot(s), finely grated
• 30 g ginger, grated
• 150 g butter (cocoa butter) or margarine, lactose-free

Instructions

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

gluten-free, egg-free, dairy-free, soy-free and vegan

Melt the cocoa butter or margarine in a 35 cm loaf pan lined with baking paper for 2.2 kg, then set aside. Roast and grind the almonds in a dry pan. Mix all the dry ingredients together, then transfer to a mixing bowl (food processor). Switch on the dough hook, add the finely grated carrots, and mix everything together. Add the red wine, mix everything together, then add the melted and slightly cooled cocoa butter or margarine. Mix everything well for 4 minutes on medium speed. Now taste to see if it is sweet enough. Pour the batter into a 35 cm loaf pan lined with baking paper and shake until smooth (the batter will be soup-like). Place in a cold oven and bake at 150°C fan-assisted for approx. 90 minutes (test with a needle). Once the cake has completely cooled, carefully remove the baking paper. It’s best to let the cake rest overnight so the aroma of the roasted almonds, ginger, and spices can develop. Turn the cake over and slice with a serrated knife (tomato knife). My own recipe