Sponge cake XI, rum

Ingredients for 1 servings:

• 4 eggs
• 200 g syrup, up to 250 g (sugar beet syrup)
• 500 ml rum, 54%
• 450 g brown rice, ground
• 50 g amaranth, ground
• 3 cardamom pods, ground
• 1 bag of baking powder
• ½ tsp vanilla powder
• 100 g almonds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free (rice)

Beat the eggs with salt and sugar until creamy, then add half of the rum. Mix the remaining dry ingredients well and slowly add half to the egg, sugar, and rum mixture, then add the rum again, then the rest of the dry ingredients. Mix everything on medium speed for 4-5 minutes until it is very runny. Pour into a 30 cm loaf pan lined with baking paper, wiggling the pan to fill the pan evenly. Place in a cold oven and bake at approximately 130°C (convection oven) for approximately 100-120 minutes (use a needle test). Allow to set in the pan for approximately 20 minutes, then carefully remove and let cool on a wire rack. Remove the baking paper and cut into the bottom with a tomato or serrated knife. P.S.: The amaranth makes the cake moist, but not mushy. My own recipe.