John Myers
Ingredients for 1 servings:
- 1 liter of quince juice, approx.
- 500 g quince(s) – pulp approx., strained
- 200 g peanuts, blanched, lightly roasted and ground
- 1 pinch of salt
- 370 g brown rice, grind
- 200 g maple syrup, approx.
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes
gluten-free, egg-free, dairy-free, vegan
Place the ingredients one by one into a mixing bowl, mix thoroughly, and taste to see if it’s sweet enough. 250g was enough for me. Pour this mixture into a 26cm ring tin lined with baking paper. Place in a cold oven and bake at approximately 150°C (convection oven) for approximately 90 minutes, on the second rack. Leave the oven open for approximately 60 minutes. Place the base of a ring tin on top of the cake. Turn the cake and the tin over, then place the base on an upturned small saucepan. Carefully remove the baking paper. Let the cake rest overnight, if possible, before slicing. http://www.chefkoch.de/forum/2,15,493616/Entsaften-mit-dem-Dampfentsafter.html for the juice. The acidity of the quinces comes through well. My own recipe.
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