Raisin Cake – Bread II

Ingredients for 1 servings:

• 4 eggs
• 300 g sugar
• 1 tsp salt
• 400 g corn, ground
• 200 g buckwheat, ground
• 70 g amaranth, ground
• 1 ½ bags of baking powder
• 1 tsp vanilla powder
• 700 ml mineral water, carbonated
• 8 cl rum, 54%
• 250 g raisins

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, dairy-free

35cm loaf pan lined with baking paper: Whisk the eggs, sugar, and salt in a mixing bowl, add 500ml seltzer and rum, and stir to combine. Mix the corn, buckwheat, amaranth, baking powder, and vanilla powder well and slowly add to the liquid mixture while stirring; it should form a creamy mixture. It’s better to add the remaining water slowly, but you should watch it carefully; it really depends on the dryness of the grain. My corn and buckwheat are extremely dry, I prefer a little more as it rises better. Finally, fold in the raisins. Pour into a 35cm loaf pan lined with baking paper, shake the pan back and forth so the batter gets everywhere. Place in a cold oven and bake at approximately 120-130°C fan-assisted oven for approximately 100-120 minutes. Test with a needle and leave in the pan for about 20 minutes to firm up. Place the cake at an angle on a wire rack and, holding the baking paper, pull it out. Carefully remove the baking paper. Wait until it has cooled before cutting. My own recipe.