Carrot Cake Kabutarkhän

Ingredients for 15 servings:

• 200 g almond(s), sweet +
• 20 almonds, roast bitter ones together +
• 300 g buckwheat, whole +
• 150 g brown rice (medium grain) +
• 50 g amaranth, whole, grind together
• 220 g cane sugar, season to taste
• 1 pinch of salt
• 1 tsp vanilla powder (bourbon) OR
• 3 bags of vanilla sugar (Bourbon)
• 2 bags of baking powder (cream of tartar)
• 30 g ginger +
• 300 g carrot(s), finely grated (food processor)+
• 1 lemon(s) – zest, grated
• 700 ml mineral water, carbonated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / dairy-free / egg-free

Mix all ingredients together, then stir in the water. Pour everything into a baking pan lined with baking paper. Bake in a cold oven at 160°C (fan oven) for 110 minutes. Preheat to approx. 180°C – 190°C (top and bottom heat) and bake for approx. 70 – 80 minutes. Leave in the pan for a few minutes, then carefully slide out and let rest on the baking paper for approx. 30 minutes to firm up. Remove then, or only when completely cool. PLEASE DO NOT CUT THIS CAKE UNTIL IT IS COMPLETELY COLD. Note: I like to use amaranth, not only because of its many nutrients, but also because it makes the dough less dry when made with pure buckwheat dough. Note: Carbonated mineral water releases carbon dioxide when stirred, which triggers a spontaneous fermentation process: the flour combines quickly and intensively with the water, trapping the carbon dioxide and lifting the dough during baking. I’ve found a tomato serrated knife to be best for cutting; I can “saw”/cut, not press, but it needs to be handled with care so it doesn’t crumble, which can easily happen when the cake is still very warm. However, baked goods made with rice only firm up when they’re cold. But rice also absorbs a lot of liquid, which is much more prevalent with gluten-free flour than with “regular” flour. Enjoy!