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Sponge cake

updated

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Ingredients for 1 servings:

  • 4 large eggs
  • 250 g cane sugar
  • 1 pinch of salt
  • 150 g brown rice, ground
  • 150 g millet, ground
  • 150 g buckwheat, ground
  • 50 g almond(s) / hazelnut, ground
  • 1 bag of baking powder
  • 3 bananas, approx. 300 g
  • 2 oranges, filleted
  • 9 cl eggnog
  • 200 g quark, 0.5%

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free

Beat eggs with salt and sugar until frothy. Add 1 banana, along with the ground grains and nuts, egg liqueur and quark, and mix everything well. Place 2 thickly sliced ​​bananas on the bottom of a 26 cm ring pan lined with baking paper. Pour the batter over the bananas and place the filleted oranges in the batter. Bake in a cold oven at 140°C for about 70 minutes. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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