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Sponge cake / cake I

updated

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Ingredients for 1 servings:

  • 150 g buckwheat, ground
  • 50 g amaranth, ground
  • 80 g almonds or hazelnuts, ground
  • 50 g potato flour
  • 1 pinch of salt
  • 1 pinch(s) of cane sugar
  • 1 pinch vanilla powder (bourbon)
  • 1 tsp baking soda
  • 1 tsp lemon juice, freshly squeezed
  • 300 ml mineral water, carbonated

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

gluten-free, egg-free + dairy-free / own recipe

Combine dry ingredients and wet ingredients. Mix all ingredients together in a food processor for about 5 minutes. Pour into a 26 cm springform pan lined with baking paper and bake in a preheated oven at 180°C for about 30 minutes. Test with a needle. Let cool. Carefully remove the baking paper. After at least 2 hours of resting, cut the sponge cake in half, or not.

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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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Sponge cake / cake II