Lemon Cake Khan

Ingredients for 1 servings:

• 1 cup(s) cane sugar
• 1 bag of vanilla sugar (Bourbon)
• 2 cups eggnog
• 1 cup(s) oil (rapeseed oil)
• 2 cup(s) corn, ground
• 5 eggs
• 1 bag of baking powder (17 g, cream of tartar)
• 1 pinch of salt
• 2 lemons

Instructions

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

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

Knead the lemon a little in your hand; it will be easier to peel later. Grate the lemon rind. Peel, core and slice the lemons. Mix all ingredients, except the lemon pieces, with an electric food processor for 4-5 minutes (you can also use a hand whisk). Pour the batter into a baking tin lined with baking paper, then add the lemon pieces; they will dissolve on their own. Bake in a cold oven at 170°C fan/convection oven for approx. 60 minutes. Use a needle to test the temperature. Preheat to approx. 190-200°C with top and bottom heat and do a needle test for approx. 40-50 minutes. Just to be on the safe side, put a baking tray right at the bottom of the oven. The cake batter may overflow. (Makes work easier) Note: Variation – it also works with medium-grain low-fat rice, as well as with buckwheat. Millet, too, is no problem, but the cake must be completely cooled, preferably overnight, before cutting into it. Depending on the baking pan, it makes 15-24 slices. Enjoy.