Sponge Cake XV Pineapple

Ingredients for 1 servings:

• 350 g chickpeas, ground
• 150 g brown rice, ground
• 1 pinch of salt
• 250 g sugar
• 1 bag of baking powder
• 1 pineapple, fresh
• 6 cl schnapps (fruit schnapps), approx.
• 525 ml red wine, 500 – 550 ml dry, 14%

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

gluten-free, egg-free, dairy-free, vegan

Peel the pineapple, cut it into strips, cut half into pieces, and sprinkle these with fruit brandy. Spread the other half on the bottom of the 26 cm ring pan lined with baking paper. Combine the dry ingredients, add them to a mixing bowl, and mix with approximately 450 ml of red wine. This is usually not enough, so you’ll need to add more red wine. Add the fruit brandy from the pineapple to the batter. Mix the batter for a good 3 minutes on medium speed. Pour the batter into the baking pan onto the pineapple strips, swirling the pan back and forth a little to ensure the batter reaches every corner. Place the soaked pineapple pieces on/into the batter. Place in a cold oven and bake at approximately 140°C fan/convection oven for approximately 100-110 minutes. Let it cool completely before slicing; it’s best to let the cake set overnight. My own recipe