Red wine cake Dashli – Borum

Ingredients for 1 servings:

• 400 g banana(s), ripe
• 50 g ginger, small weighed
• 400 g walnuts
• 400 g ground corn kernels (not popcorn)
• 100 g buckwheat, ground
• 1 tsp coriander, ground
• 1 bag of baking powder
• 1 pinch of salt
• 600 ml wine, red (Le Rouge 11%)
• 6 tsp sweetener, liquid (for 300 g sugar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free / egg-free / dairy-free

Puree 400g very ripe bananas. Weigh the ginger, finely. Both are weighed ready to cook. Mix. Add 400g of finely chopped walnuts. Grind the corn, buckwheat grains, and coriander seeds together, mix well with salt and baking powder, and add them to the mixture. Then add the red wine, maybe more or less. It depends on how dry the grain is and how ripe the bananas are. I add the sweetener last. It should be like a sponge cake; I prefer a little more wine; the cake rises better. Bake in a cold oven at around 160°C (convection oven) for around 60-70 minutes. Do the needle test. I baked for another 10 minutes after 60 minutes, but it’s not necessary; the edges will then become firmer. Preheat oven to around 180-190°C (top and bottom heat) and bake for around 45-60 minutes. Needle test. The cake has a somewhat unusual, almost sharp flavor, not quite as dry as a sponge cake, thanks to the walnuts alone. Serve with bourbon vanilla sugar and whipped cream. Please note that since I grind the grains, oilseeds, and nuts just before use, it has a different binding power (and flavor). However, if you use store-bought flour, you may, but don’t have to, get different results than those described here.