Marble nougat cake

Ingredients for 1 servings:

• 200 g coconut, grated
• 750 ml water
• 200 g margarine, unhydrogenated
• 4 tsp sweetener, liquid for 250 g cane sugar * approx.
• ¼ tsp vanilla powder (bourbon)
• 1 pinch of salt
• 400 g brown rice, ground
• 100 g buckwheat, ground
• 100 g lentils, ground, red
• Nougat:
• 200 g coconut, grated, lightly roasted + ground
• 1 pinch of salt
• 3 tbsp maple syrup
• 4 tsp cocoa powder, not instant
• ¼ tsp ground cinnamon
• ½ tsp vanilla powder (bourbon)
• 1 tsp coffee, Turkish, ground or other, not instant
• 50 ml water, up to 150 ml possibly.

Instructions

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

gluten-free + egg-free + cow’s milk-free

Lightly toast the coconut in a saucepan, pour in 750ml of water and boil for about 5 minutes, then transfer to a blender and blend on low to medium speed for about 10 minutes until creamy. Cool until lukewarm. Add the sweetener, vanilla powder, salt, and margarine. Mix the flour and baking powder together and mix well, adding another 50-100ml of water if necessary. Pour 2/3 of the batter into a 26cm ring tin lined with baking paper. Mix the remaining batter with the nougat. Since these ingredients are dry, you may need to add another 50-150ml of water. Pour this dark batter onto the light batter and fold it in with a fork in a spiral shape. To make the nougat: finely chop or grind the toasted coconut. Place all other ingredients in a tall container and mix with a hand blender. Bake in a cold oven at 150°C (convection oven) for about 80 minutes. * If you use sugar instead of liquid sweetener, please add more liquid. Own recipe