Peanut cake

Ingredients for 1 servings:

• 300 g brown rice, ground
• 150 g margarine, Deli Reform or other lactose-free
• 1 pinch of salt
• 50 g sugar
• 3 tbsp maple syrup
• 7 tbsp water
• 500 g peanuts, blanched
• 1 lemon(s), zest
• 150 g maple syrup
• 150 g brown rice, ground
• 150 g mineral water, carbonated
• 300 g cherry(s), frozen without stone

Instructions

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

gluten-free, egg-free, dairy-free, soy-free, vegan

26cm ring tin lined with baking paper or 26cm springform tin lined with baking paper: Roast 500g peanuts in a dry pan until they smell slightly, then set aside. For the base, mix all ingredients well, pour into a 26cm ring or springform tin lined with baking paper, level the base a little up the edge with the back of a wet tablespoon, then refrigerate to rest. In the meantime, grind the roasted peanuts (almond mill), adding about 1-2 ladles of ground peanuts at a time in a bowl and blending with an electric hand blender until the fat starts to run out and the mixture forms a homogeneous mixture. In a mixing bowl (a food processor is ideal), slowly rotate the dough hook. Stir in the lemon zest, 150g ground brown rice, 150g maple syrup, a pinch of salt, and 150g carbonated mineral water. Season to taste for sweetness. Stir in the frozen cherries, but very slowly, no more than 2-3 times; the cherries should remain almost whole. Spread this filling over the cooled pastry case, place in a cold oven and bake at approximately 160°C for approximately 70 minutes, leaving the oven open for approximately 20 minutes. Place the cake pan on a small saucepan. The ring will come off on its own. Leave the baking paper on until completely cool. My own recipe.