Chocolate cake Anär

Ingredients for 15 servings:

• 17 almonds, bitter, up to 20 +
• 200 g almonds, sweet, roast well until fragrant, grind
• 50 g poppy seeds, blue, roast and grind
• 150 g corn (not popcorn) +
• 150 g buckwheat, whole +
• 100 g amaranth, whole +
• 100 g brown rice (medium grain) ground.
• ½ tsp vanilla powder (bourbon) OR
• 2 bags of vanilla sugar (Bourbon)
• 5 tbsp cocoa powder or sugar
• 2 tsp ground coffee, Turkish or
• 2 tsp ground coffee, espresso
• 1 ½ bags of baking powder (cream of tartar)
• 2 pinches of salt
• Sweetener, liquid for 220 g sugar OR if
• 220 g cane sugar, then more mineral water
• 10 tbsp rum, 54%
• 700 ml mineral water, carbonated

Instructions

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

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

Mix all dry ingredients together. Then mix in the liquid ingredients. It should be like a sponge cake batter, but a little more is better for its rise. Pour into a 30 cm king cake pan lined with baking paper. Bake in a cold oven for about 110 minutes at 160°C fan/convection oven. Preheat to about 180-190°C with top and bottom heat and bake for about 90 minutes. Note: If using 220 g of whole cane sugar/sugar instead of liquid sweetener, please use the same amount as well, along with carbonated mineral water. Enjoy.