John Myers
Ingredients for 1 servings:
- 150 g margarine, lactose-free, liquefied
- 200 g peanuts, blanched
- 200 g tofu, plain
- 750 g red wine, dry, 13%
- 300 g brown rice, ground
- 150 g buckwheat, with ground
- 50 g soybean meal with ground
- 1 clove(s), with ground
- 1 pinch of salt
- 1 bag of cream of tartar baking powder, for 500 g flour
- 250 g sugar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free, egg-free, dairy-free, vegan
Melt the margarine in a 26cm ring tin lined with baking paper. Crumble the tofu into a tall container. Roast and grind the peanuts in a dry frying pan (almond mill), then add to the pan. Pour the red wine over the mixture and puree everything very finely with an electric hand blender. Pour the rest of the red wine into a mixing bowl (food processor). Set the dough hook to low speed. Mix the remaining dry ingredients and slowly add them to the red wine mixture. Mix on medium speed for about 3 minutes, then reduce the speed to low. Now add the melted margarine and mix well. Pour into a 26cm ring tin lined with baking paper, shake until smooth. Place the tin in a cold oven and bake at about 150°C fan-assisted for about 90 minutes. Let it stand in the open oven for about 15 minutes, then place it on an upturned small saucepan. The ring will loosen on its own in due time. Let it cool completely before cutting. The cake is moist without being soggy, very filling. My own recipe
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