John Myers
Ingredients for 1 servings:
- 600 g cherries, approx.
- 100 g water
- ½ lemon(s), juice
- 40 g brown rice, ground
- 1 pinch of salt
- 2 cl cherry brandy
- 150 g chickpeas, ground
- 350 g brown rice, ground
- 1 tsp coriander, ground
- 1 pinch of salt
- 1 bag of baking powder
- 250 g sugar
- 1 tsp vanilla powder, bourbon
- 6 cl cherry brandy
- 500 ml mineral water, carbonated
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
gluten-free, egg-free, dairy-free, vegan
26 cm ring tin with baking paper. Working time: approx. 35 minutes, including the time for harvesting and pitting. Combine the pitted cherries and 100 g water with lemon juice, salt and rice. Cook for approx. 3-5 minutes, stirring, until it visibly thickens. Turn off the heat, about 10 minutes later stir in 2 cl cherry brandy, and let cool. Meanwhile, prepare the dough: mix all the dry ingredients well. Mix approx. 400 ml carbonated mineral water and 6 cl cherry brandy, then mix in the dry ingredients. It should resemble a batter. Add more water if necessary and let mix for 2-4 minutes. Pour enough batter into the 26 cm ring tin lined with baking paper to cover the bottom. Now add the almost cooled cherries to the remaining batter, mix and pour onto the batter in the baking tin. Move it back and forth a little to spread the batter evenly. Place in a cold oven and bake at approximately 140°C for approximately 90–110 minutes. Let cool completely, ideally overnight, before removing the baking paper. Acidic fruits like berries work best. Cherries release a lot of liquid when pitted, so it’s best to thicken them a little, otherwise you can skip this step. Chickpeas provide a good binding power for/with the rice, and the cherry brandy completely overpowers the typical chickpea flavor. My own recipe
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