22cm
Easy
1 hour
Whether it's a dessert, a snack or a breakfast. A cake is always a good way to close a dinner with something sweet or invite children and adults to accompany the coffee. However, in baking it is not so easy to find a recipe for something healthy, sweet, spongy and, above all, gives us energy. This recipe is one of those few that meets the requirements. It is a cake made mainly with teff, a cereal from Ethiopia, what they call ''the new quinoa''. This cereal is in the shape of small seeds slightly larger than poppy seeds. In addition, it is very rich in calcium, protein, iron and fiber and also does not contain gluten. The recipe contains little panela, since part of the sweetness is provided by dates, carrots and apples. The touch of cinnamon and vanilla just nuances it to make it truly spectacular. Ingredients (1 sponge cake, 22 cm in diameter)
- 200 g teff flour
- 8 g chemical yeast
- 2 eggs
- 50 g ground panela
- 50 g melted coconut oil
- 100 g vegetable drink (rice, almonds, oats?)
- pulp 1 vanilla pod
- 1/3 teaspoon ground cinnamon
- a pinch of salt
- 1 carrot
- 1 golden apple
- 4 medjoul dates
3. Sift the teff flour together with the yeast. Reserve.
4. Sift the ground panela (due to its texture, panela is difficult to sift completely. If there are granules of panela left in the sieve, nothing happens, they are added directly to the recipe. The important thing is that there are no large lumps of panela ).
5. In a large bowl, beat the eggs with the panela until it becomes a fluffy dough.
6. Add the pulp of a vanilla bean, ground cinnamon and salt.
7. Without stopping beating, little by little add the coconut oil and then the vegetable drink.
8. Add the teff and yeast mixture in batches and mix with the help of a silicone spatula with gentle movements.
9. Wash, peel and grate the carrot and apple. Add in batches to the dough and mix carefully.
10. Drain the dates and chop them very small. Add them to the cake dough. Mix gently.
11. Grease a 22 cm mold and sprinkle it with rice flour (or any other).
12. Pour the dough into the mold.
13. Lower the oven to 180ºC and bake the cake for about 40 minutes or until a toothpick inserted into it comes out clean.
14. Remove the cake from the oven and let it cool.
15. Carefully unmold and let the cake cool on a rack.
Enjoy!
