Prodotti in questa ricetta
Ingredienti
(per 1 persona)
Legù miscela di farine di legumi (250 g)
150 g
Legù sorghum flour
120 g
Seed oil
100 mL
Milk
200 mL
Water
200 mL
Baking powder
1 unit
Rosemary
to taste
Curry
1 teaspoon
Salt
1 teaspoon
Chia, poppy, and sunflower seeds
to taste
Preparazione
STEP 1 di 9
In a bowl, combine the two flours and the baking powder.STEP 2 di 9
Mix everything and add the rosemary, curry, and salt.STEP 3 di 9
Stir and pour in the milk.STEP 4 di 9
The dough will be a bit difficult to work with, but at this point, pour in the water in two stages.STEP 5 di 9
Mix everything well and finally add the oil.STEP 6 di 9
Now you will have a perfectly consistent dough.STEP 7 di 9
Pour the mixture into the plum cake mold, lined with baking paper.STEP 8 di 9
Level it and sprinkle with seeds.STEP 9 di 9
Then bake the plum cake in the preheated oven at 180 degrees for about 50/60 minutes.Modalità di conservazione
It keeps in plastic wrap for two to three days, remaining soft.
Altre informazioni
Make sure it is cooked by doing the toothpick test. Before cutting it, let it cool because, being mostly made of legume flour, it tends to break when hot.