Clementine coconut cake

Ingredients for 1 servings:

• Clementine(s) for 1 liter of jam
• 200 g desiccated coconut
• 200 g lentils, red, ground
• 2 tsp baking powder
• 1 pinch of salt
• 200 g sugar cane granules
• 90 g schnapps (apple-pear brandy 38%) as needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

gluten-free, vegan

Peel the clementines and then puree them, yielding approximately 1 liter of puree/mash. Place them in a mixing bowl. Briefly toast the desiccated coconut in a dry frying pan and puree until smooth. Mix with all the other dry ingredients and stir everything thoroughly into the clementine puree. If desired, add 90 g (3 jars) of candied fruit. Mix everything thoroughly and pour into a 26 cm ring tin lined with baking paper. Shake until smooth. Bake in a preheated oven at approximately 150°C (convection oven) for approximately 80-90 minutes. Allow to cool completely before slicing. My own recipe.